We will provide inspiration You are are looking for a crispy panko herb chicken cutlets recipe that is delicious and also how to process it which results have aroma and taste that can give us taste and appetite

So that the taste quality of crispy panko herb chicken cutlets, which must be considered start preparing the type of ingredients, next selection of fresh ingredients|good to how to processing and serving it. No need be confused if want prepare crispy panko herb chicken cutlets delicious as long as you know the technique then this dish is can be a treat that is very special.

Ingredients and seasonings used in prepare

1. Prepare panko
2. Use 4 boneless, skinless chicken breasts, 6 ounces each.
3. Prepare 1 1/2 cup panko japanese style bread crumbs
4. Take 1 tbsp corn starch
5. Take 1 tbsp salt
6. Use 1 tsp fresh thyme leaves
7. Prepare 1/2 tbsp each of garlic powder, onion powder, paprika and parsley
8. Prepare 1 egg
9. Prepare 2 tbsp milk
10. Prepare 1 oil for frying. I used canola

In the second bowl, I whisk the eggs. And in the third bowl, panko breadcrumbs is mixed with Italian seasoning and some salt. She adds a beaten egg and milk to the second dish. For the third dish, Drummond adds panko crumbs along with chopped oregano, thyme, and rosemary in addition to salt and pepper.

How to cook Crispy panko herb chicken cutlets:

1. Place panko,corn starch and spices onto large plate.
2. On separate plate scramble egg with milk.
3. Dredge each side of chicken through egg and then bread crumbs coating both sides.
4. Let sit 10 minutes. This helps breading adhere better.
5. In deep pan add about 1/4 inch oil and heat to 350°F.
6. Fry each chicken breast for about 3-4 minutes on each side. They should get a nice medium golden color. Oil that is too hot will brown outside but leave inside uncooked.
7. Drain chicken on a plate lined with paper towels.
8. ENJOY!!!
9. Recipe by taylor68too
10. Done and ready to serve!

She says you can also add parmesan cheese to the mixture if you'd like. Breading the rooster Subsequent, Drummond begins breading the rooster. When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan. Transfer to the panko parmesan mixture and coat both sides well while pressing down. This crispy chicken schnitzel with panko is a Mediterranean-inspired riff on the classic German fried chicken cutlet.

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