Rating: 4.5 stars
170 Ratings
  • 5 star values: 116
  • 4 star values: 44
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

335 calories; protein 30.8g; carbohydrates 19.6g; fat 17.5g; cholesterol 112.4mg; sodium 546.4mg. Full Nutrition
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