CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
CHICKEN WITH MASCARPONE, CAPERS & LEMON
Make and share this Chicken With Mascarpone, Capers & Lemon recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 220C.
- Loosen skin on chicken breasts and put 2 Tbsp of the mascarpone under each one, brush with the oil and sprinkle with fennel seeds, lemon zest and the salt and pepper.
- Place in a baking dish and add the cherry tomatoes, capers and lemon juice.
- Bake for 20-30 minutes, or until chicken is cooked through.
Nutrition Facts : Calories 334, Fat 20.5, SaturatedFat 4.8, Cholesterol 92.8, Sodium 138.9, Carbohydrate 6, Fiber 1.6, Sugar 2.8, Protein 31.3
PANKO SPICED CHICKEN SCHNITZEL
Make and share this Panko Spiced Chicken Schnitzel recipe from Food.com.
Provided by RawSpiceBar
Categories Chicken
Time 1h
Yield 2 persons, 2 serving(s)
Number Of Ingredients 9
Steps:
- Butterfly chicken breast and pound out the thickness of the butterflied breasts so that no parts of the breast are thicker than 1/4 inch.
- Combine flour, salt and RawSpiceBar's Schnitzel Spices in a wide bowl. Set breadcrumbs in separate plate. Whisk egg and add to separate bowl.
- Place each piece of chicken in the flour mixture, coating both sides, and shaking off any excess. Next, dunk the chicken into the eggs, draining excess liquid, then coat liberally with breadcrumbs until covered on all sides.
- Place large skillet over medium high heat and add butter. Once butter is melted, stir in parsley and lemon zest. Add one piece of chicken and let cook for 3-4 minutes until golden brown. Flip and cook other side to golden brown.
- Repeat with remaining chicken. Serve hot out of the pan and enjoy!
Nutrition Facts : Calories 1935.7, Fat 129.1, SaturatedFat 40.4, Cholesterol 556.2, Sodium 1385.8, Carbohydrate 102.8, Fiber 6.1, Sugar 7.2, Protein 88
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- Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
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