This is a yummy, crispy chicken with just a hint of tangy. It’s excellent with couscous and Swiss Chard with Tomato and Feta (to see a picture of the chicken, click that link). You could also serve it over a green salad with a bit of Greek dressing.
Tangy Panko Chicken
1/4 cup extra light olive oil
1 large egg
1 tsp lemon juice
2/3 cup panko
Salt and pepper
2 chicken breasts pounded thin or butterflied (about 1 lb)
In a large skillet, heat the oil over just below medium heat (4 on a scale of 10).
In a small bowl, whisk together the egg and lemon juice. Pour into a small, shallow, flat bottomed bowl or pan.
In a small, shallow, flat bottomed bowl or pan, combine the panko with a generous amount of salt and pepper.
Rinse the chicken in cold water. Then put into the egg mixture, turning to coat. Follow that by doing the same with the panko mixture.
Lay the chicken in the skillet and let cook until golden brown on both sides. Drain on a paper towel lined plate.