Crispy Panko Chicken with a Simple Summer Salad
Cook time
Total time
Serves: 3-4
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)
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.
Recipe by The Crepes of Wrath at