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.