Baked Panko Chicken
Ingredients
- 4 tablespoons Butter
- 2 cups Panko Breadcrumbs
- 2 tablespoons Parsley, chopped {If using dried use 1 tablespoon}
- 1 teaspoon Garlic Powder
- 1 pinch Cayenne Pepper
- 1/2 teaspoon Kosher Salt
- 2 whole Eggs, beaten
- 2 whole Chicken Breasts, boneless, skinless and butterflied in half lengthwise
- Kosher Salt and Black Pepper, for seasoning
Directions
- Preheat your oven to 375 degrees F. Grease a sheet pan or baking dish with nonstick cooking spray. Set aside.
- In a medium nonstick pan melt the butter over medium heat. Add the panko breadcrumbs and toss until toasted and golden brown. About 2 minutes. Remove from heat. Stir in the parsley, garlic powder, cayenne pepper and kosher salt.
- After the chicken breasts have been butterflied, use a meat mallet’s flat side to pound the chicken cutlets thin. About 1/4 inch thick.
- Place panko mixture in a shallow dish and place the beaten eggs in a separate shallow dish. Season chicken cutlets lightly with salt and pepper. Dip chicken cutlets one at a time into the eggs then in the panko mixture until the whole chicken cutlets are coated evenly. Place on the prepared sheet pan and continue coating the remaining chicken cutlets.
- Bake chicken for 15 minutes. Remove and serve with your favorite side.