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!
Simple, easy ingredients.
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.
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.
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!
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.
I threw together a salad with some lettuce, tomatoes, cucumber, red bell peppers, and some leftover grilled corn.
A delicious, yet light and pretty healthy dinner!
- 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)
- 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)
- 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.
- 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.
- 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.
- Serve the chicken with your salad, vegetables, or whatever you like.
- Wash all of your vegetables (except for the corn, of course) and toss together. Serves 3-4 as a side.