We all have those days...you know the ones that look like my recent FaceBook status: "Still have a headache, the 8 year old has no dry socks, the dog didn't get walked last night and therefore used the bathroom in the dining room, and I'm out of oatmeal.?" Then the 8 year old fell off a short retaining wall at school playing around shortly after dismissal. We thought we'd have to take him to the ER, and he ended up with a huge hematoma on his upper thigh. (He's okay; no ER trip this time, fortunately).
So when I end up with a day like that, I like to turn to a tried and true, super simple and mindless meal. Something I know everyone will love, and I don't have to concentrate on while cooking. Those are the days I pull some boneless, skinless chicken breasts out of the freezer and turn them into something beautiful, crispy, and full of flavor. Panko crusted chicken breasts to the rescue.
These are made similarly to my southern fried fish. If you'd like, you can add about 1/4 cup freshly shredded Parmesan cheese to the panko mixture. Use your favorite oil. I've been using coconut oil lately and love it for it's high smoke point. Normally I like to serve this with angel hair pasta and a sauce similar to my cilantro cream sauce, but it's also good with mashed potatoes and gravy.
Panko Crusted Chicken
4 boneless, skinless chicken breasts
1 tablespoon oil
1 cup plain panko crumbs
1 tablespoon Italian seasoning blend or 1 teaspoon each basil, thyme and oregano
1 egg, beaten
1/4 cup milk
In a large skillet, heat oil over medium high heat.
In a shallow dish beat egg and milk together. In a separate shallow dish mix panko, herbs, and salt.
Dip chicken in egg mixture, coating well. Then dip in panko mixture, turning over to coat both sides, patting it in slightly.
Once your oil is hot, carefully place chicken in pan. Cook on each side 10 minutes or until golden brown on both sides. Cook in batches of 2 to 3 breasts at at time.
Drain on paper towel lined plate while cooking the next batch of chicken.