On Thursday evening, I am teaching a college cooking class, and I am preparing a recipe for Panko-Parmesan Crusted Chicken, a salad, an appetizer and a dessert. This is a great substitute for fried chicken, and it’s lower in fat while still crispy and delicious. Panko breadcrumbs are Japanese-style breadcrumbs which are coarser in texture and provide a wonderful crunch and flavor to main dishes. They are usually found in a box in most grocery stores where breadcrumbs are sold.
1/2 cup panko bread crumbs (Japanese breadcrumbs)
1/2 cup shaved or freshly grated Parmesan
3/4 teaspoon lemon pepper
1/4 teaspoon paprika
1/4 cup olive oil
11/2 pounds chicken cutlets or chicken breast tenders (about 12 tenders)
1. Preheat oven to 400°.
2. Combine panko, Parmesan, lemon pepper and paprika in a shallow dish. Drizzle olive oil on chicken breasts.
3. Dredge chicken in panko mixture, pressing firmly to coat. Place chicken on a lightly greased baking sheet.
4. Bake at 400° for 14 to 16 minutes or until chicken is lightly browned and crispy.