Panko-Crusted Chicken

Source: Top Tier Catering, Texas Tech University (Lubbock)
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Main Ingredient: Poultry, Dairy, Eggs
Menu Part: Entree
Cuisine Type: American
Serves: Four servings

“Every year here at Top Tier Catering by Texas Tech University we try to unveil a new menu item,” explains Sous Chef Marc Silvas. “Our goal is to develop an item that could be our signature dish for the year. Since its inception, [Panko-crusted Chicken] has been quite a popular menu item. The sauce adds an unexpected kick of flavor—lemony and buttery with just a hint of heat on the back of your palate. And panko is such a versatile product; we had been playing around with it in the kitchen for quite some time. It gives a unique appearance, flavor and mouthfeel to the finished product and can also hold very well for service.” 

Ingredients

4 boneless, skinless chicken breasts
2 cups flour
1 cup cream
2 eggs
3 tbsp. Italian seasoning
2 cups panko breadcrumbs
1 tbsp. salt
1 tbsp. pepper

Steps

  1. Preheat oven to 325°F.
  2. Preheat frying oil to 350°F.
  3. Roll chicken breasts in flour to coat; shake off excess flour.
  4. Mix cream and egg together to form egg wash. Dip chicken in wash and coat well.
  5. Mix Italian seasoning, panko, salt and pepper together. Dredge chicken in panko mixture and shake off excess.
  6. Deep-fry breaded chicken in oil for 4 minutes, or until golden brown.
  7. Remove chicken from oil and place on baking rack on sheet pan. Bake for 7 minutes at 350°F, or until internal temperature of 165°F.
  8. Top with lemon butter sauce and serve alongside buttered broccoli and angel hair pasta.