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Name: Parmigiano Panko Herb Encrusted Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 4-6 Chicken breasts pounded to 1/4 inch thick; 1 1/2 cups Parmigiano Reggiano Cheese freshly grated; 2 tablespoons Dried basil; salt; pepper; Extra virgin olive oil; Panko Bread Crumbs

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INGREDIENTS

4-6 Chicken breasts ; pounded to 1/4 inch thick
1 1/2 cups Parmigiano Reggiano Cheese ; freshly grated
2 tablespoons Dried basil
salt
pepper
Extra virgin olive oil
Panko Bread Crumbs

INSTRUCTIONS

1. Trim your chicken breasts of any excess fat. Take some plastic wrap & cover your chicken breasts & pound them out with a mallet until they’re about 1/4? thick.

2. In a large pan (I used my chicken fryer) over medium-high heat, put enough olive oil to pan fry your chicken breasts.

3. While your oil is heating, place your Panko flakes into a pie dish (or another dish large enough to bread your chicken).

4. Add in your Parmigiano & season well with s/p. Sprinkle in your dried Basil. Mix together with a fork.

5. Take your chicken breasts and press them into Panko mixture. Flip & do the same. Continue until all of your chicken is breaded.

6. Place breaded chicken breasts into hot oil & fry until golden brown on both sides. Careful not to crowd the pan (do batches if necessary) Roughly 3 minutes per side depending on the thickness of your chicken.

NOTES

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Parmigiano Panko Herb Encrusted Chicken

4-6 Chicken breasts pounded to 1/4 inch thick
1 1/2 cups Parmigiano Reggiano Cheese freshly grated
2 tablespoons Dried basil
 salt
 pepper
 Extra virgin olive oil
 Panko Bread Crumbs

1.	 Trim your chicken breasts of any excess fat. Take some plastic wrap & cover your chicken breasts & pound them out with a mallet until they’re about 1/4? thick.
2.	In a large pan (I used my chicken fryer) over medium-high heat, put enough olive oil to pan fry your chicken breasts.
3.	While your oil is heating, place your Panko flakes into a pie dish (or another dish large enough to bread your chicken). 
4.	Add in your Parmigiano & season well with s/p. Sprinkle in your dried Basil. Mix together with a fork.
5.	Take your chicken breasts and press them into Panko mixture. Flip & do the same. Continue until all of your chicken is breaded. 
6.	Place breaded chicken breasts into hot oil & fry until golden brown on both sides. Careful not to crowd the pan (do batches if necessary) Roughly 3 minutes per side depending on the thickness of your chicken.

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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 4 Servings

Calories: 249
Calories from Fat: 134 (54%)

Amt Per Serving		% DV

	Total Fat 14.9g	20 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.1g
Cholesterol 33mg		10 %
Sodium 672.9mg		23 %
Potassium 118.5mg		3 %
Total Carbohydrate 12.3g		4 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 11.1g
Protein 16.5g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 249

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