This is one of those yummy Italian dishes that screams side of Spaghetti in a Marinara Sauce if you please! And don’t skimp on the green vegetables – maybe steamed broccoli or Asparagus kissed with Italian herbs. The menu practically writes itself. I love simple dishes that commands attention without screaming for it, know what I mean? This chicken is perfect for a family sit-down supper. A couple of plump breasts go a long way. Yeah, I like this dish. What about you?
I say let’s get to cooking!
Italian Breaded Chicken Breast
2 large boneless Chicken Breast (about 2 lbs)
3 Cups Italian Seasoned Panko Breadcrumbs
1 Cup Flour
1 1/2 Teaspoon Garlic Powder, divided
1/2 Teaspoon Hungarian Paprika, divided
1/4 Cup Parmesean Cheese
1 Teaspoon Black Pepper, divided
1 Teaspoon Kosher Salt, divided
4 Eggs, whisked
You will cut each piece of chicken twice. First cut the chicken lengthwise to create four thin breasts from two plump breasts. Next, cut the chicken in half width-wise to create 8 pieces of chicken approximately the same size. Set chicken aside.
Create a prep station using 3 plates or pie tins side by side.
In the first one place the breadcrumbs. Mix in 1/4 cup Parmesan Cheese with 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Using a fork, make sure everything is well-mixed together.
In the second one place the flour. Whisk in the remaining salt, pepper, garlic powder and paprika. Mix well.
In the third dish place the eggs in and whisk well.
Heat the oven to 250 degrees. Place a rack on large baking sheet and hold in the warm oven.
Heat a large skillet over medium heat with 2 or 3 tablespoons of oil. Have additional oil at the ready as needed.
Dredge a piece of chicken in the flour then the egg wash and next cover in the panko bread crumbs. Carefully place the breaded chicken piece into the skillet. Repeat process with each piece of chicken, working in batches if necessary.
Fry the chicken until lightly golden, about 3 minutes per side. Once golden, transfer the chicken to the warm rack on the baking sheet.
Continue this process until all the chicken has been transferred to the rack.
Bake chicken for an additional 20 minutes.
Transfer chicken to a serving platter. Garnish with parsley if desired and serve.