Pank Crusted Chicken Breast Recipes

PANK-CRUSTED CHICKEN BREAST

Steps:

• 1. Mix the bread crumbs with the thyme, Parmesan cheese, lemon zest, 3/4 teaspoon salt, and pepper.
• 2. Place each chicken breast in a large plastic bag or, place between plastic wrap or wax paper, and pound each breast to equal thickness using either a meat mallet or the bottom of a heavy skillet.
• 3. Put some milk in one shallow dish and the bread crumbs in another.
• 4. Pat the chicken dry and season both sides with salt and pepper. Next, run the breast through the milk to coat it. (Alternative: Rub the chicken breast with Dijon mustard instead of the milk.)
• 5. Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
• 6. Lay on a piece of waxed paper.
• 7. Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil.
• 8. When the oil is hot, lay 2 chicken breasts in the pan. Cook the chicken without turning until beginning to brown, about 2-3 minutes.
• 9. Turn the chicken and cook until equally brown on the other side, about 2-3 minutes or more depending on the thickness of the chicken breast. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain.
• 10. Serve with lemon wedges. *(I like to use the Japanese Panko bread crumbs. They're larger and give more of a crunch. But, any dry bread crumb will work.)

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

Steps:

• Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
• Photograph by Charles Masters