Crispy Panko Chicken with a Simple Summer Salad

I’ve only got a few days of summer classes left and one paper to write. It’s such a relief! I feel like I’m so close to being finished (one semester), but at the same time I feel like school will never end. At least it’s summer time. Kramer and I have been watching The Sopranos and finishing up Curb Your Enthusiasm because we need something to bide our time while we wait for Lost to come back on in January. We’re also excited to see Public Enemies tomorrow! Johnny Depp as John Dillinger has to be awesome, right? I guess we’ll find out.

Onto the main attraction: the meal! I was very pleased with this chicken. It was perfectly crunchy and crispy on the outside and juicy and flavorful on the inside. I’ve been trying to get Kramer to eat more vegetables, but I usually have to bribe him by placing some chicken or something over or near the green vegetables. It works like a charm! I served this chicken to him over a quick salad that I threw together of lettuce, grilled corn, red peppers, tomatoes, and cucumber and he didn’t ask any questions, just ate it up. The smallest things can surprise you sometimes. The recipe for this perfectly crispy chicken follows, and I’ll hope you’ll give it a try!

Crispy Panko Chicken with a Simple Summer Salad

Simple, easy ingredients.

Crispy Panko Chicken with a Simple Summer Salad

Pound your chicken breasts between two sheets of parchment paper or in a plastic bag until about 1/2 inch to 1 inch thick; don’t pound them too thin! Rub the chicken with salt, garlic powder, and pepper.

Crispy Panko Chicken with a Simple Summer Salad

In shallow dishes, place 1/2 cup flour, 1 egg and 1 egg white beaten lightly, and 1 cup of panko crumbs. Dip the chicken in the flour, then the egg, and then coat well with the panko.

Crispy Panko Chicken with a Simple Summer Salad

Heat your peanut oil in a large pan (or olive oil if you don’t have peanut oil, but I highly recommend it) and add the chicken breasts. Cook each side for 5-8 minutes, until golden, crispy, and cooked through. Don’t flip the chicken too much, just relax and let them cook!

Crispy Panko Chicken with a Simple Summer Salad

When ready, remove from the pan. You can either slice it like I did, or serve it whole with a side of vegetables or rice.

Crispy Panko Chicken with a Simple Summer Salad

I threw together a salad with some lettuce, tomatoes, cucumber, red bell peppers, and some leftover grilled corn.

Crispy Panko Chicken with a Simple Summer Salad

A delicious, yet light and pretty healthy dinner!

Crispy Panko Chicken with a Simple Summer Salad
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
Crispy Panko Chicken
  • 2 chicken breasts
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • ½ cup all-purpose or whole wheat flour
  • 1 egg and 1 egg white, beaten
  • 1 cup regular or whole wheat panko
  • 3 teaspoons peanut oil (or olive oil)
Simple Summer Salad
  • 4-5 big handfuls of lettuce, torn/chopped
  • ½ red bell pepper, sliced
  • 1 cup grape tomatoes
  • 1 cucumber, sliced
  • 1 ear of corn, grilled and corn cut off the cob
  • dressing of your choice (I used a fat-free honey mustard)
Instructions
Crispy Panko Chicken
  1. Pound the chicken breasts between two sheets of parchment paper or in a plastic bag until it's ½ inch to 1 inch thickness. Be careful not to pound the chicken too thin! Combine the salt, pepper, and garlic powder and rub over both chicken breasts.
  2. Place the flour in a shallow dish, the beaten egg and egg white in a separate shallow dish, and the panko in yet another shallow dish. Dip the chicken in the flour, then the egg, and then coat well with the panko.
  3. Heat the peanut oil in a large pan or skillet and cook the chicken 5-8 minutes on each side, depending on its thickness, until crispy, golden, and cooked through. Let the chicken breasts cook; don't flip them too often or the panko won't crisp nicely.
  4. Serve the chicken with your salad, vegetables, or whatever you like.
Simple Summer Salad
  1. Wash all of your vegetables (except for the corn, of course) and toss together. Serves 3-4 as a side.

 

8 Responses

  1. Laura says:

    Yum!! I just made your Panko Pork Chops the other night but this looks like something else to make with the leftover crumbs! Mmm…Panko.

  2. Jen T. says:

    I love the colors in your salad, and the chicken looks so crispy! I’m seeing “Public Enemies” tonight, too, I’m really excited, especially because some of my friends were extras!

  3. Jamie says:

    This chicken and salad look delicious. I love putting chicken on top of my salad. It’s a great meal.

    Also, I am giving you a blog award. Please stop by my site to pick it up.

    One last thing….what camera do you use? I love your photos.

  4. maris says:

    This looks like such a perfect, simple summer dinner. Nice work!

  5. stevew says:

    We had this a few weeks ago. It was great and putting it on the salad worked very well.

    Gosh, it won’t be long, and I’ll be eating what you have every day!

    Steve N’ Tucson

  6. Chelsea says:

    I made this for dinner a few nights ago! It was great 😀 Thanks for the recipe.

  7. admin says:

    Jen: That’s so cool! I’m jealous of them.

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