This is a very easy and simple recipe for chicken. Chicken breast cutlets are perfect for weeknight dinner because they cook very quickly. Back in Brazil we used to make “chicken a milanesa” which uses bread crumb, in this recipe, I substituted the bread crumb for panko, which is a Asian version of bread crumb. This chicken is so simple to make and yet very tasty. I love the crispy and crunchy crust and I usually serve with a side of green salad.
I hope you and your family enjoy this chicken dish as much as we do 🙂
By the way, you can prepare these chicken cutlets in advance and freeze. On the day that you want to cook, just remove from the freezer and let them thaw slightly and proceed as fresh made ones.
2 chicken breasts, boneless and skinless
2-3 tablespoon fresh parsley
Salt and pepper to taste
1 tablespoon water
Approximately ½ cup all-purpose flour
Approximately 1 cup panko
2-3 tablespoon olive oil
Cut the chicken breast into about ¼ inch thick by cutting the breast with your knife parallel to the cutting board.
Place the chicken cutlets into a bowl and add salt, pepper and parsley.
Beat the egg with the water and place in a deep dish.
In two other deep dishes place the flour in one and the panko in the other one.
So you end up with 3 deep dishes, each one containing egg, flour and panko.
Take a piece of chicken cutlet and coat both side with flour, pat to remove excess of flour. Dip into the egg and then coat with panko. St the coated chicken cutlet on a clean plate.
When the chicken cutlets are all coated with panko, place the olive oil in a fry pan and cook until both sides are golden brown in a medium/high heat.
Did you know that panko is made with bread crumbs using bread without crust? It is very popular in Japanese cuisine.
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