Today I have an easy, crowd pleasing chicken recipe to share with you. I’ve been making variations of this breaded chicken since I started cooking and this parmesan panko version has become my go to.
What I love most about this Parmesan Panko Chicken is how quickly it cooks and how versatile it is. You can use chicken breasts that have been pounded thin or chicken tenders and either cook it on the stovetop in a skillet or in the oven on wire racks.
There are a variety of ways to serve it. Some of my favorites include…
– As chicken parmesan topped with mozzarella and marinara sauce
– Plain with lemon wedges
– Plain with honey mustard dipping sauce
– On top of a salad
How pretty is this salad presentation? I used a bed of spinach with avocado, toasted pecans, goat cheese and dried cranberries. It was delicious!
The most time intensive part of this chicken (and it’s not even that time intensive…just a little messy!) is the breading process but I’ve gotten it down to a science. I create an assembly line of three salad plates. In the first I have flour with a little salt and pepper, in the second I have an egg beaten with some Dijon mustard and in the third the bread crumb mixture. The chicken gets a dip in the flour first, then the egg wash and finally the bread crumbs and then into the skillet it goes! The chicken comes out crunchy on the outside but moist on the inside.
I promise that the whole family will love this one!