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Ingredients
2 c chicken broth
1 tsp kosher salt
oil for frying
4 boneless, skinless chicken breasts
1/2 - 3/4 c flour
2 eggs, lightly beaten
1 c panko bread crumbs
1 c grated parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder with parsley
1/4 c fresh grated parmesan for garnish
How to Make Parm Crusted Chicken
1 In a medium bowl, combine chicken broth and salt. Pound each chicken breast to 1/2 inch thick with a meat mallet. Add the chicken to the bowl of broth.
Cover and chill for about 2-3 hours.
Take the chicken from the broth and dry off well with paper towels.
Pour the flour onto a shallow plate. I usually use a pie plate.
Beat eggs lightly in a bowl.
Combine the Panko crumbs, Parmesan cheese, salt, pepper, and garlic/parsley seasoning in another shallow dish.
To bread the chicken, coat well with flour, then egg, and lastly with the Parmesan mixture.
In a large skillet, add oil to cover the bottom and heat over medium until shimmering.
Brown the chicken breast for 4 to 5 min per side or until brown and juices no longer run pink.
2 Enjoy!
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