"There's a lot to love when a crisp, golden brown coating meets juicy, delicious chicken breasts. You don't need an industrial deep fryer to turn chicken into an absurdly crispy, plate-size masterpiece. For a little punch, feel free to add cayenne pepper to the flour mixture." -Cooks Venture
Recipe by Photo by Cooks Venture
- 4 Boneless, Skinless Pasture-Raised Chicken Breasts
- 3/4 Cup All-Purpose Flour
- 2 Pasture-Raised Eggs, beaten
- 1 1/4 Cups Panko Breadcrumbs
- 1/4 Cup Grated Parmesan Cheese
- 1/2 teaspoon Paprika
- 4 Ounces Arugula
- 1 Lemon, halved
- Prep time
- 20 minutes
- Cook time
- 20 minutes
- Line one sheet pan with parchment paper and another sheet pan with paper towels.
- Place one chicken breast with the underside facing up on a cutting board.
- Lightly rub one side of a parchment with olive oil and place it, oil slide down, on top of the breast.
- Pound the underside of the breast with a kitchen mallet (or an empty glass jar) until it’s evenly about ½ inch thick. Repeat with the remaining breasts.
- Season the pounded breasts with salt on both sides.
- Place the flour, beaten eggs, and breadcrumbs each into a separate shallow dish. Stir the paprika into the flour. Stir the Parmesan cheese into the breadcrumbs. Season the flour and breadcrumb-cheese mixture with salt and pepper.
- Thoroughly coat each seasoned breast into the seasoned flour (shaking off the excess). Then coat both sides in the beaten eggs (letting the excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere and shaking off the excess). Set aside and repeat with the remaining breasts.
- In a pan, heat a thin layer of olive oil on medium-high until hot. (The oil is hot enough when a pinch of breadcrumbs immediately sizzles when added to the pan.)
- Add as many coated chicken breasts as you can fit into the pan in a single layer (you may have to work in batches).
- Cook until golden brown, about 3 to 4 minutes per side. Transfer to a paper-towel plate. If necessary, add more oil to the pan as necessary and cook the remaining breasts. Sprinkle lightly with salt and serve immediately.
- While the chicken cooks, in a bowl, combine the arugula with the juice of half a lemon and a drizzle of olive oil. Toss to thoroughly coat. Taste, then season with salt and pepper to taste. Divide the cooked chicken and dressed arugula between dishes.