Skip to main content

parmesan panko crusted chicken


Just like I said to my butcher, 2 skinless boneless chicken breasts please and even though I didn't know it at the time, that was the beginning of this chicken recipe.  I brought my brown paper wrapped package of chicken home, carefully opened it up, pulled out the 2 skinless boneless chicken breasts, put them on a cutting board and proceeded to pound the life out of them with a heavy metal mallet.  That is the start of a simple process for a delicious meal of parmesan panko crusted chicken with a side of baby kale salad dressed in a vinaigrette.
I like to dip my chicken cutlets in egg followed by a mixture of panko and parmesan.  Sometimes I bake breaded chicken cutlets but to get that beautiful colored crust they should be pan fried until crispy.
I used baby kale for my salad but arugula or spinach are also very good with chicken cutlets.

Ingredients for Parmesan Panko Crusted Chicken

serves 2-3

2 skinless boneless chicken breasts, evenly pounded 
2 eggs
1&1/2 cups panko
1/2 cup finely grated parmesan cheese
Olive oil for the skillet
Sea salt and freshly ground black pepper, to taste

for the kale salad

5-6 cups baby kale
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar 
Sea salt and freshly ground pepper, to taste

Mix the panko, parmesan, salt and pepper in a medium bowl.
Beat the eggs in a medium bowl.
Heat the oil in a skillet.
Dip the chicken in the eggs and then the panko, parmesan mixture, set on a plate.
Fry the cutlets one at a time in a 8" non-stick skillet, 4-5 minutes on each side until nicely browned and crispy.  Add more oil to the pan and heat again for the second cutlet.
Toss together the baby kale, oil, vinegar, salt and pepper in a large bowl.
The salad can be made while you're frying the chicken.
Serve the chicken with a salad on the side.









Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

Pear Jam with Saffron Infused Honey and Cardamom

The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the sam…

French strawberry cream cake

Gracie, my 10 year old granddaughter  and I have been wanting to make a strawberry cake with whipped cream for such a long time, we made it happen this week.  I found what I think is a do-able recipe for a French style cake with strawberries and a cream filling to make at home with basic baking ingredients including fresh strawberries which are still in season.  We baked a butter cake for the base, then we cleaned, trimmed and sliced the strawberries together. We used a springform pan for the cake; the cake was trimmed and put back into the pan with a parchment collar to support the berries and cream topping.  Then we whipped up a cream cheese, sugar and heavy cream mixture that we piped around and into the strawberries that we layered around the sides and into the center of the cake.  We put aside a few sliced strawberries to decorate the top before serving.  The cake has to be refrigerated over night for the cream filling to firm up so it can be sliced cleanly.  We both enjoyed ou…

tarragon jalapeño spring garlic mustard marinade

Makes enough marinade for 2-3 chicken breasts
Marinade Ingredients
1/4 cup lightly chopped fresh Tarragon
1/2 small Jalapeño pepper, sliced thin
1 shaved clove of Spring Garlic
2 T Extra Virgin Olive Oil
2 T fresh Lemon Juice
1 T old style Maille Mustard
Sea salt and freshly ground black pepper, to taste
Chicken

Stir ingredients together in a bowl that will hold chicken.
Add the chicken and marinate for 4 hours.
Place chicken in a hot grill for about 10 minutes on each side.

Serve with garbanzo bean salad, recipe to follow.