Description
Golden, tender chicken breasts coated in a light, airy panko-parmesan crust. Perfect for a quick weeknight dinner or family meal, with a Japanese-fusion twist. Jucy interior, crispy exterior, and umami-rich seasoning layers.
Ingredients
2 large chicken breasts (skinless, boneless), cut through the thickness
65g all-purpose flour
1 large egg
1½ teaspoons fine sea salt
cup black pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
60g panko breadcrumbs
45g grated parmesan cheese
Instructions
Using a meat mallet, gently flatten chicken pieces to even thickness (about 1cm)
Combine flour, ¾ teaspoon salt, ½ teaspoon pepper in a shallow dish
In second dish, beat egg with 2 tablespoons cold water
In third dish, mix panko, parmesan, remaining ¾ teaspoon salt, remaining ½ teaspoon pepper, onion and garlic powders
Dip chicken breasts in flour mixture, shaking off excess
Dip into egg wash, then press into panko-parmesan mixture, ensuring even coating
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat
Cook chicken breasts 3-4 minutes per side until golden-brown and crisp, reducing heat to medium-low if edges brown too quickly
Place on wire rack to cool 10 minutes before serving
Notes
Use a mandoline for even chicken thickness
Panko provides superior crispiness compared to regular bread crumbs
For dietary substitution: use nutritional yeast instead of parmesan
Letting chicken rest post-cooking retains moisture
Can use leftover rotisserie chicken for added flavor
- Prep Time: 15
- Cook Time: 8
- Category: Poulet Faciles pour le Dîner
- Method: Pan-searing
- Cuisine: Japanese fusion
Nutrition
- Serving Size: 1 chicken breast
- Calories: 285
- Sugar: 0.5g
- Sodium: 1050mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 145mg