Recipe Serves: 4
Recipe Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients: • 3 six-ounce boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs
• 2 cups whole wheat panko bread crumbs
• 1 cup shredded Parmesan
• 1/4 cup minced Italian parsley
• 1 clove garlic – grated
• 1 teaspoon chili flakes + optional
• 2 tablespoons olive oil
• marinara sauce – to serve
Instructions: Pound out chicken breasts until they are 1/4 inch thick using a meat tenderizer. Sprinkle each side with salt and pepper; set aside.
Whisk together eggs in a shallow glass baking dish and set aside.In a second shallow baking dish, mix together panko, parmesan, parsley, garlic and chili flakes.
Working one breast at a time, lightly dip the chicken into the eggs and then press both sides firmly into the parmesan panko mixture so that the chicken is completely coated. Heat the olive oil in a non-stick pan over medium high heat. Sauté until chicken is golden brown and firm to the touch, about 3 minutes per side. Serve with additional chili flakes and marinara sauce for dipping.
Recipe by Liz Della Croce of The Lemon Bowl
Published on Milk Means More – United Dairy Industry of Michigan (http://www.milkmeansmore.org)
This column was printed in the February 21, 2016 – March 5, 2106 edition.
