Are looking for inspiration recipes crispy panko herb chicken cutlets that are unique? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious crispy panko herb chicken cutlets should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of crispy panko herb chicken cutlets, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare crispy panko herb chicken cutlets good wherever you are, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings required for make

1. Prepare panko
2. Prepare 4 boneless, skinless chicken breasts, 6 ounces each.
3. Take 1 1/2 cup panko japanese style bread crumbs
4. Use 1 tbsp corn starch
5. Prepare 1 tbsp salt
6. Prepare 1 tsp fresh thyme leaves
7. Prepare 1/2 tbsp each of garlic powder, onion powder, paprika and parsley
8. Prepare 1 egg
9. Use 2 tbsp milk
10. Prepare 1 oil for frying. I used canola

She says you can also add parmesan cheese to the mixture if you'd like. Breading the rooster Subsequent, Drummond begins breading the rooster. Transfer to the panko parmesan mixture and coat both sides well while pressing down. Lightly beat egg in a shallow bowl.

How to make Crispy panko herb chicken cutlets:

1. Place panko,corn starch and spices onto large plate.
2. On separate plate scramble egg with milk.
3. Dredge each side of chicken through egg and then bread crumbs coating both sides.
4. Let sit 10 minutes. This helps breading adhere better.
5. In deep pan add about 1/4 inch oil and heat to 350°F.
6. Fry each chicken breast for about 3-4 minutes on each side. They should get a nice medium golden color. Oil that is too hot will brown outside but leave inside uncooked.
7. Drain chicken on a plate lined with paper towels.
8. ENJOY!!!
9. Recipe by taylor68too
10. Done and ready to serve!

Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Line a baking pan with foil and lightly grease the foil or spray with nonstick cooking spray. Combine the mayonnaise, honey mustard, tarragon or thyme, and parsley in a small bowl. Spread over the chicken to coat thoroughly.

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