Ingredients
4 (6-ounce) skinless, boneless thinly sliced chicken breasts
1/4 teaspoon kosher salt
1/4 cup all-purpose flour
1/4 cup fat-free milk
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon garlic powder
Cooking spray
4 teaspoons olive oil, divided
Preparation
Sprinkle chicken with remaining 1/2 teaspoon pepper and salt. Place flour in a shallow dish. Combine milk and egg in a shallow dish. Combine panko, parsley, and garlic powder in a shallow dish. Dredge chicken in flour. Dip in milk mixture; dredge in panko mixture, shaking off excess.
Heat a large nonstick skillet (I used a 12-inch cast iron skillet) over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add 2 chicken breast halves to pan; cook 2-3 minutes on each side until nicely browned. Remove chicken from pan; keep warm. Repeat procedure with remaining 2 teaspoons oil and remaining 2 chicken breast halves.
Place chicken breasts on baking sheet lined with foil and sprayed with non-stick cooking spray. Place in 350-degree oven and allow to cook for another 15 minutes or until chicken is done. This allows me to then finish the rest of the dinner so they are all finished at the same time.
For our German dinner, I served Chicken Schnitzel, Mashed Potatoes, Green Beans, Susskraut, and for dessert, Apple Kuchen. It was yummy.
SOURCE: Christine Burns Rudalevige, Cooking Light
AUGUST 2014
