Panko Crusted Chicken Recipe by Momma Cuisine
Out of the many ways to cook chicken, fried is probably number one on many people’s lists, including those in my family. I love using Japanese style panko breadcrumbs because of it’s uber crunchy texture that is perfect for chicken breasts pounded thinly. Also known as Chicken Katsu, this recipe for Panko Crusted Chicken takes a lighter approach and tops the crunchy chicken with a fresh pea sprout salad!
Panko Crusted Chicken
4-5 tablespoons vegetable oil
4-5 chicken cutlets
Salt and pepper
1 egg, beaten
2 cups panko breadcrumbs
1 pound pea sprouts
1 cup sliced red radishes
1 cup sliced cucumbers
2 tablespoons apple cider vinegar
Heat a large skillet to medium heat with vegetable oil.
Put your breadcrumbs in a dish next to the bowl of beaten eggs. Add 1 teaspoon of salt and a 1/2 teaspoon of pepper in the eggs.
Take a chicken cutlet and first dip it in the egg, shaking off the excess eggs. Then, place the chicken in the panko breadcrumbs and thoroughly coat all sides with the breadcrumbs. Repeat the steps with all the chicken cutlets.
Fry the breaded chicken in the pan about 1-2 in the pan, depending on how big each is. Fry until golden brown and cooked all the way through.
Place each finished Panko Crusted Chicken on a cooling rack on a cookie sheet to prevent it from getting soggy.
In a separate bowl, take the pea sprouts and add the sliced radishes and cucumbers. Toss them with the apple cider vinegar and 1 teaspoon of salt and 1/2 teaspoon of fresh cracked pepper.
Serve each Panko Crusted Chicken topped with about 1 cup of the Pea Sprout Salad.
If you can’t find Pea Sprouts, substitute with any other sprout or thinly sliced romaine lettuce or baby arugula.