Panko Crusted Chicken Breasts
- 1.5 pounds boneless, skinless chicken breasts (4 small; see notes above.)
- Kosher salt
- black pepper
- 1 cup panko bread crumbs, plain
- 1/3 cup parmigiano-reggiano, finely grated
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup extra virgin olive oil (plus some for drizzling)
- Heat the baking sheet.
Place a sheet pan in the oven. Heat the oven to 450℉. Leave the pan in the oven for at least 10 minutes after it reaches that temperature.
- Prepare the chicken.
You want four pieces of chicken that are a reasonably uniform thickness of about ¾”. See notes and pictures above for suggestions if your pieces are larger.
Season both sides of the chicken with salt and pepper.
- Set up your breading station.
You will need two shallow dishes that are large enough to place a chicken breast. In one dish, add the two beaten eggs. In the other dish, combine the panko, cheese, parsley, salt, and pepper.
One at a time, thoroughly coat the top side of each breast in the egg. Then press the chicken into the panko mixture. Place breading-side-up on a plate until ready to add to the pan. You can add extra breading if you see any gaps.
You are only breading one side, the top, of the chicken. - Add chicken to the pan.
Remove the sheet pan from the oven and work quickly. Remember that it is HOT.
Add the olive oil to the pan (it may warp; that’s fine) and place the chicken breading side down into the oil. Return to the oven and bake for 18 minutes or until an instant-read thermometer inserted into the thickest portion reads 165℉.
These chicken breasts go great with my Parmesan and Chive Make-ahead Potatoes.