Panko Crusted Chicken is your perfect dish for weeknight dinner. Your dinner will be ready in around 30 minutes! Using chicken breast strips, guarantees that every bite will be tender, juicy and flavorful!
Here is a crusted chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, put together in no time. If you have leftovers turn them into a delicious salad the next day for lunch!
A light Lime Mayonnaise makes the perfect dip to accompany this Panko Crusted Chicken or you can also enjoy it with this delicious Cilantro Lime Ranch Crema.
This chicken will adapt. Make one night, eat, finish the leftovers the next. That’s living.
Panko Crusted Chicken
Ingredients
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup panko bread crumbs
- 1/4 cup sesame seeds or asian seeds seasoning garlic, ginger, sesame
- 1 lb chicken tenderloins
- Vegetable oil for frying
- Salt & pepper to taste
Instructions
- Place flour in a shallow bowl; season with salt & pepper.
- In another shallow bowl, whisk together the egg and 1 tablespoon of water.
- Place bread crumbs and sesame seeds in a third shallow bowl and mix well.
- Dip the chicken in the flour, then the egg followed by the bread crumb mixture, pressing the coating firmly onto each piece.
- Heat 1/2-inch oil in a large frying pan over medium heat. Cook chicken, in batches turning frequently, for 3/12 minutes or until golden and cooked through. Transfer chicken to a plate lined with a paper towel.
- Repeat with the remaining cutlets. Serve with a salad and Cilantro Lime Ranch Mexican Crema
Nutrition
My favorite Greek Yogurt it's non fat plain to add more protein to my dishes. Try Trader Joe's one! It's truly the best
How to make Panko Crusted Chicken
- Place flour in a shallow bowl; season with salt & pepper.
- In another shallow bowl, whisk together the egg and 1 tablespoon of water.
- Place bread crumbs and sesame seeds in a third shallow bowl and mix well.
- Dip the chicken in the flour, then the egg followed by the bread crumb mixture, pressing the coating firmly onto each piece.
- Heat 1/2-inch oil in a large frying pan over medium heat. Cook chicken, in batches turning frequently, for 3/12 minutes or until golden and cooked through. Transfer chicken to a plate lined with a paper towel.
- Repeat with the remaining cutlets. Serve with a salad and lime mayonnaise.
- Lime Mayonnaise
- Combine all ingredients in a bowl; whisk until sugar dissolves. Season with salt to taste if needed.
Truly delicious Ana! I made tacos with my leftovers lol! Thank you!