Recipe by Food Connection
panko breadcrumbs, enough for breading
1 to 1 1/2 cups Pamigiano-Reggiano, grated
1 tablespoon Italian seasoning
1 teaspoon oregano
sea salt and freshly cracked pepper to taste
1 cage-free white egg, beaten
4 chicken breasts
EVOO (extra virgin olive oil)
Directions:
Combine panko breadcrumbs, Parmigiano-Reggiano, Italian seasoning, oregano, season with sea salt and freshly cracked pepper and stir with a fork in a shallow. Pound out chicken breasts between sheets of plastic wrap to 1/4-inch thickness with a mallet. Heat the EVOO in a large skillet on medium-high. Dip one chicken breast at a time into the beaten egg and then into the panko mixture, pressing them so they adhere. Transfer a chicken breast to the skillet. Cook the chicken breast for 3 minutes per side or until they are golden brown depending on the thickness of the chicken. Flip each breast and allow it cook on the other side for an additional 3 minutes or until the panko coating is golden brown, turning as needed. Repeat with the remaining breasts. Allow the chicken breasts rest before serving with marinara sauce or any kind of sauce. Enjoy!
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