Author Notes
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
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Ingredients
- Chicken
-
4
chicken breast halves, pounded to 1/4 - 1/2" thickness (hint: ask the meat counter to do it for you)
-
1 cup
flour
-
1 cup
Panko
-
2
eggs, whisked
-
4 tablespoons
olive oil
- Garlic-lemon sauce
-
1/2 cup
fresh lemon juice (2-3 lemons)
-
1/4 cup
olive oil
-
2 teaspoons
minced garlic (about 4 cloves)
-
1 tablespoon
red wine vinegar
-
1 teaspoon
dried oregano
-
1/2 teaspoon
kosher salt
-
1/8 teaspoon
black peper
-
1/8 teaspoon
red pepper flakes
-
2 tablespoons
fresh parsley, chopped
Directions
- Chicken
-
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.
- Garlic-lemon sauce
-
Combine and ingredients except parsley and boil for 3-4 minutes. Stir in parsley and set aside.
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