Parmesan Encrusted Breaded Chicken
- 6 chicken tenders or breasts
- 3/4 C. flour
- 1-1 1/2 C. Panko Japanese bread crumbs
- 1/2 C. fine grated parmesan cheese
- 2 eggs, whipped
- 1 1/2 C. extra virgin olive oil or regular vegetable oil
- 3/4 C. Panko Japanese bread crumbs
- Kosher salt and black pepper to taste
- Paprika or Hungarian paprika (optional)
Put the breast in a 1 gallon bag and pound down with a flat surface.
Using a flat 12"-15" skillet, add the cooking oil of your choice and make sure it is very hot. To tell if it is hot enough take just one drop of cold water and it should "pop" if hot enough. First, combine flour, salt, pepper and paprika if using. Dip and cover chicken with flour mixture. Next dip and cover in egg. Next dip and cover in the combination “Panko” Japanese bread crumbs and parmesan cheese. Note: When mixing the cheese and bread crumbs together you should be able to smell the cheese slightly.Put the breaded chicken in pan with the hot cooking oil, turning over just once until golden brown. Generally you can put up to three chops in a pan and it cooks up very fast because it is thin, so be careful. This may also splatter a little so you may want to use a skillet screen.Take out of pan with long tongs and blot on paper towel before serving. This can be served with a variety of foods, I like serving this with mashed potatoes with no gravy and fresh steamed vegetables.