Quick Panko-Crusted Chicken

I am always looking for quick dinner recipes, and I made this chicken as an alternative to my usual “there’s no food in the house” recipe, baked chicken breasts. The seasonings can be jazzed up a bit for adults or lightly seasoned and cut into strips to make “chicken nuggets” for the little ones. Chances are you have flour and eggs already, so to me this recipe only has 2 ingredients- chicken breasts and panko. (And if you have these ingredients as well, you are really in luck!)

Save this recipe for those nights when you stare into the pantry and ask yourself, “What the heck are we going to eat for dinner?!?”

$ Money-saving Tip: Instead of dredging the chicken breasts in flour, sprinkle on the flour- this way there is no excess left behind and you will not waste any good, organic flour! (It's not cheap!)

Quick Panko-Crusted Chicken

2 boneless, skinless chicken breasts, pounded about 1/2 inch thick

2 tablespoons flour

2 egg whites, beaten

3/4 cup Panko (Japanese bread crumbs) *Couldn't find organic*

3 tablespoons canola oil

Salt

1. Place the flour, egg whites, and panko in three seperate, shallow bowls. Season the chicken breasts with salt. (And any other seasonings you like.) Sprinkle the flour evenly on both sides of the chicken breast. Dip the chicken into the egg whites, then the panko, pressing the crumbs in.

2. In a large skillet, heat 2 tablespoons of the oil. Add the chicken breasts and cook over moderate heat until golden brown, about 5-8 minutes (depending on size of chicken). Brush the remaining 1 tablespoon of oil on the chicken, then flip and cook another 5-8 minutes until golden brown and cooked all the way through.

3. Remove chicken from pan and serve as is or cut into strips to make "chicken nuggets."