I feel most proud of food that makes people happy and satisfied. This recipe always works and always seems to please everyone—adults, kids and even fussy eaters. —Laurie
What You'll Need
chicken breast halves, pounded to 1/4 - 1/2" thickness (hint: ask the meat counter to do it for you)
fresh lemon juice (2-3 lemons)
minced garlic (about 4 cloves)
red wine vinegar
red pepper flakes
fresh parsley, chopped
Put flour, eggs and Panko into 3 separate, shallow dishes.
Heat large saute/fry pan over medium-high heat and add olive oil.
Salt and pepper chicken breasts, then dredge:
1. Into flour, shake off excess
2. Into egg wash, let excess drip off
3. Into Panko, patting to adhere
Fry, about 4 minutes per side until browned and crisp and cooked through. Drizzle half of sauce over and pass the rest. Serve with pasta, bread or potatoes to soak up the sauce.
Combine and ingredients except parsley and boil for 3-4 minutes. Stir in parsley and set aside.