This crispy baked Panko Chicken is tender, juicy, and packed with flavor! With a delicious golden panko and parmesan-seasoned ...

4 boneless, skinless chicken breasts, cut in half. Kosher or sea salt, to taste. Fresh ground black pepper, to taste. 2 large eggs. 1 cup panko. 1/2 cup grated Parmigiano-Reggiano ...

Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Remove chicken from pan and place in a 9x13 inch baking dish. Divide pasta sauce and coat each chicken breast.

I have my fair share of strong food opinions, but here’s one I don’t see myself backing down on anytime soon: Panko is the best type of breadcrumb. I spent way too long relying solely on more ...

This recipe dishes up all the crave-ability of crispy-coated chicken without the greasy downside of frying (health- or mess-wise), and it does so with layer upon layer of bold flavor, ...

To coat the tenders, I mixed ½ cup of panko breadcrumbs, ¼ cup of grated Parmesan, ⅛ cup of parsley, and some salt and pepper. I dipped the chicken in egg whites before dropping it in the ...

Bake the chicken on a sheet pan instead of a baking dish. This might seem like an unusual tip, especially because most chicken parmesan dishes call for a baking dish.

1. Preheat the oven to 450°. In a pie plate, beat the eggs with the milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in the flour.