Panko Parm Chicken

So one of my favorite recipes is panko and parmesan crusted chicken breasts. This is always a hit when I make it for my family and friends, and my mom has tried to replicate it many times, with varied success. Sometimes she tries it using regular breadcrumbs instead of panko (Japanese breadcrumbs), and the crunch just isn't quite there. I think it's really the combination of panko and parm (and of course, a healthy amount of butter) that makes this chicken so yummy.

I am sharing this recipe with you today in honor of my friend Emily, who recently asked me for the recipe so she could make it for her family. I was surprised and delighted when she did, because Emily is just beginning to learn to cook. She did not have the luxury, as I did, of growing up in a family of people who loved to cook. Her parents cook occasionally, but she was feeling like she needed to learn more than what they could teach her. So she reached out to me, and last night she pulled off an absolutely beautiful meal--this chicken recipe plus alfredo sauce and some herb garnishes. She even sent me a picture! It looked gorgeous, and I am so proud. I mean, this is girl who learned how to boil water in the 10th grade. You've come a long way, baby!

So without further ado, here is Natalie's Panko Parm Chicken:

Cook Time: about 20 minutes
Feeds 6

Ingredients
6 Amish chicken breasts
1.5 cups panko
1 cup shredded parmesan cheese
2 eggs or EggBeaters, if you have some
1 cup flour
canola/veggie oil
butter

Equipment
3 circular pie or cake pans
1 skillet
1 cutting board
1 kitchen mallet (for pounding the chicken thin)

Sauce Options
I recommend using an alfredo or bechamel type white sauce, as a reduction or glaze is nearly impossible with breaded meat. For a lighter option, I like to just serve some lemons with it to squeeze over.

Directions
1. Start by getting your breading "assembly line" ready: line up your 3 pie pans on the counter, and fill the first one with the flour, the second with the eggs (quickly scrambled with a fork), and the third with the combined panko and parm.
2. Take your chicken breasts to the cutting board and use the mallet to pound them thin--as thin as you like, but not too thin. Bring them over to the "assembly line" to start breading--it can get messy so an apron would be a good idea!
3. Take the first chicken breast and coat it in flour, then the egg, then the panko/parm mixture. Repeat with each breast, making sure that all are evenly coated with breading (this can be done in advance by a few hours: just put it on a plate, cover it, and stick it in the fridge).
4. Heat 2 tablespoons of oil and a knob of butter (you can be the judge of how much butter you want) in your skillet on medium heat. When the butter starts to bubble a little, it's ready for the chicken.
5. Put 2-3 breasts in the skillet at a time, so as not to overcrowd them. Cook until they are a deep golden color, adding more oil or butter as necessary to keep the skillet well-lubricated. If the panko is met with a dry skillet, it gets brown instead of golden.
6. Plate 'em up with your sauce or some lemon wedges and enjoy!

Side note: in the past I've also served this chicken with a light cream sauce, topped with melted circles of Italian mozzerella, tomato slices, and fresh basil for a "caprese" twist.

So there it is, my absolute favorite way to do chicken. I hope you can enjoy it too!

Feel free to post questions and comments, if you have them. I'd love to hear from you!