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pank-crusted chicken breast

(4 ratings)
desertgal avatar
Blue Ribbon Recipe by
Debbie Deverill
@desertgal
Gilbert, AZ

Add a salad, rice, or potato and you have a great meal.

Blue Ribbon Recipe

An easy and delicious way to prepare chicken breasts. The coating is savory and full of flavor. Adding fresh thyme and lemon adds a freshness to it. The hints of citrus linger in every bite. Once fried, the crust is crisp and the chicken is tender and juicy.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For pank-crusted chicken breast

  • 1 1/4 c
    Panko bread crumbs*
  • 1 Tbsp
    minced fresh thyme leaves or 1 teaspoon dried thyme
  • 1/2 c
    Parmesan cheese, grated
  • 1 tsp
    lemon zest, finely grated
  • 3/4 tsp
    Kosher salt
  • freshly ground pepper
  • milk
  • 4 (6) oz
    boneless skinless chicken breast
  • olive oil

How To Make pank-crusted chicken breast

Test Kitchen Tips
Make sure to pound the chicken breasts pretty thin before frying. Otherwise, the outside will be cooked but the center still pink.
  • Panko crumbs, thyme, Parmesan cheese, lemon zest, salt, and pepper in a bowl.
    1
    Mix the bread crumbs with the thyme, Parmesan cheese, lemon zest, 3/4 teaspoon salt, and pepper.
  • Pounding the chicken breasts thinner.
    2
    Place each chicken breast in a large plastic bag or, place between plastic wrap or wax paper, and pound each breast to equal thickness using either a meat mallet or the bottom of a heavy skillet.
  • Milk and seasoned Panko crumbs in two bowls.
    3
    Put some milk in one shallow dish and the bread crumbs in another.
  • Coating chicken breast in milk.
    4
    Pat the chicken dry and season both sides with salt and pepper. Next, run the breast through the milk to coat it. (Alternative: Rub the chicken breast with Dijon mustard instead of the milk.)
  • Coating chicken in Panko crumb mixture.
    5
    Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
  • Coated chicken breast on wax paper.
    6
    Lay on a piece of waxed paper.
  • Heating a skillet with oil.
    7
    Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil.
  • Frying chicken breasts in hot oil.
    8
    When the oil is hot, lay 2 chicken breasts in the pan. Cook the chicken without turning until beginning to brown, about 2-3 minutes.
  • Frying the other side of the chicken breasts.
    9
    Turn the chicken and cook until equally brown on the other side, about 2-3 minutes or more depending on the thickness of the chicken breast. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain.
  • Squeezing lemon over the chicken.
    10
    Serve with lemon wedges. *(I like to use the Japanese Panko bread crumbs. They‘re larger and give more of a crunch. But, any dry bread crumb will work.)
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