The original recipe serves 4; my modifications to serve 6 are in red, just in case
you need a bit more chicken for your family or want leftovers!
Ingredients:
- 2 boneless skinless chicken breasts, about 1.5 pounds (I used 3 breasts, roughly 1.8ish pounds.)
- Kosher salt and black pepper, for seasoning
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 large eggs
- 1 cup panko bread crumbs (I used Italian-seasoned.)
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon finely chopped parsley
- 1 teaspoon lemon zest (I used an entire lemon.)
- 1/2 cup olive oil, for frying
- Arugula, for serving
- Lemon, for serving (I used the lemon I zested!)
Directions:
1. Place the chicken breasts on a cutting board. Use a sharp knife to slice the chicken breast halves horizontally, butterflying them open. Cut each breast in half, to create 4 equal size pieces. (Because I used one more breast, I had 6 pieces.) Cover the chicken with plastic wrap. Use a mallet or rolling pin to pound the chicken out until it is about 1/4-inch thick. Remove the plastic wrap and season both sides with salt and pepper.
2. In a medium shallow bowl or baking dish, combine the flour, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
3. In a second medium bowl or baking dish, whisk the eggs and set aside.
4. In a third medium shallow bowl or baking dish, combine the panko, Parmesan cheese, parsley, and lemon zest.
5. Create an assembly line; dredge the chicken breasts in the flour mixture, coating both sides, shaking off excess. Next, dip the chicken into the eggs, letting any excess drain off. Add the chicken to the panko mixture and press until both sides are well coated. Repeat until all pieces are all breaded.
6. In a large cast iron skillet, heat the oil over medium-high heat. Once the oil is hot, carefully place 1 or 2 pieces of chicken into the pan and cook for 2 to 3 minutes, on each side, or until chicken is cooked through.
7. Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Add more oil, if necessary.
8. Transfer chicken to a plates and serve with arugula salad and a squeeze of lemon juice. (I drizzled my arugula with lemon-infused balsamic vinegar!)
*www.twopeasandtheirpod.com