Crispy Panko Chicken Cutlets With Rosemary And Lemon Recipes

CRISPY PANKO CHICKEN CUTLETS WITH ROSEMARY AND LEMON

Steps:

• Heat the oven to 425°F.
• Combine 1 tsp. salt, 1/2 tsp. pepper, the pimentón, and the garlic powder. Sprinkle the mixture on the chicken.
• Put the panko in a large shallow bowl and gently toss with the olive oil and rosemary. Put the flour and eggs in two separate shallow bowls.
• Using tongs and working one piece at a time, first dredge the chicken in the flour, shaking off any excess, then flip a couple of times in the egg, then transfer to the panko and press with your hands so the breadcrumbs stick. Transfer to a large rimmed baking sheet lined with aluminum foil.
• Bake the chicken until browned and no longer pink in the center; an instant-read thermometer inserted into the center of a piece will register 165°F. Serve immediately with the lemon.

CRISPY PANKO CHICKEN BREASTS

Steps:

• 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.
• 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.