Panko Fried Chicken
Smitten Kitchen Cookbook
- 1 large chicken breast
- 1/2 c flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg white
- 2 tbsp whole grain mustard
- 2 tbsp parmesan
- 1 tsp dried oregano
- 2 garlic cloves, minced
- 1/2 lemon's zest and juice
- 1 1/4 c panko bread crumbs
With a sharp knife, cut chicken breast in half horizontally into two thin pieces. Get out three shallow bowls. In one, whisk together flour, salt and pepper. In another, whisk together egg white, mustard, garlic, oregano and lemon. Add the breadcrumbs to the third. Dredge chicken in flour, then in the wet mixture, then coat with breadcrumbs, pressing them firmly into the chicken. Repeat with second piece of chicken. At this point, you can put the chicken in the fridge for 4-5 hours before frying, or fry it right away.
Heat 1 inch of vegetable oil and about 1/4 c. of olive oil in a skillet. When oil is hot, add chicken. Cook until both sides are golden brown and chicken is cooked through, about 5-6 minutes on each side. Let sit on paper towels for a couple minutes to absorb excess grease.
Yield: 2 servings