Panko Parmesan Chicken Fried Steak

by Whiski Business on May 3, 2011

Panko Parmesan Chicken Fried Steak

I love Panko Bread Crumbs….they seem to make everything better. Ok, probably not in, say, a milk shake, but they are da bomb for frying and baking!

You have to beat the chicken with a mallet. NOT with the pokie side, the flat side. Side note—one of my brothers made this mallet many MANNNNNNY moons ago for our mom. I inherited it and LOVE IT!!

Dip into a beaten egg, season, coat with Panko Parmesan Cheese mixture.

Fry in hot oil until nice and brown. Oh man…I gotta make this again!

Finish it off in a 350* oven. Make sure you have it on a rack; you want it to stay crispy.

We had it with some Pesto Pasta….Parmesan on Parmesan—YUM!!! It would be great with some gravy too! OH—next time that’s what I’m doing! Craaaaazy GOOD!

 

 

Panko Parmesan Chicken Fried Steak

Serves 2 to 4

Prep and cook time 30 Minutes

2 to 4 Boneless Skinless Chicken Breasts

1 C Panko Bread Crumbs

½ C Parmesan Cheese

1 Egg Beaten

Garlic Powder to taste

Mrs. Dash to taste (or a season salt)

Oil for frying

 

Mix the Panko and Parmesan Cheese together. Wash and pat dry chicken breasts. Heat a couple swirls of oil in a large prying pan on medium high. Pound the chicken with the flat side of a mallet until about ½ inch thick. Using one hand for wet and one hand for dry, dip the chicken into the beaten egg, lay on the crumb cheese mixture—season—then flip and finish coating. Fry in the hot oil until nice and brown. Finish in a 350* oven for about 10 minutes. SO GOOD!!!

 

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