Poulet au panko

Ingrédients

• 2 chicken breasts (boneless skinless)
• 2 large eggs
• 1/4 cup milk
• 2 cloves garlic (minced)
• 1 cup panko breadcrumbs
• 4 tablespoons Parmesan cheese (freshly grated)
• Salt & pepper to taste

Préparation

1. 1

   Slice the chicken breasts into thin slices, season with salt, and set aside.

2. 2

   Beat the eggs with the milk and garlic in a shallow bowl.

3. 3

   In another shallow bowl, mix the breadcrumbs, Parmesan cheese, salt, and pepper to taste.

4. 4

   Pat the chicken cutlets dry with paper towels and dip them one by one into the egg mixture, then coat them with panko mixture and press to adhere.

5. 5

   Coat the pan with oil about ¼ of an inch deep and heat the oil over medium-high heat in a large, heavy skillet.

6. 6

   Working in batches, Cook the chicken without turning until golden brown, 3 to 4 minutes per side.

7. 7

   Then flip the cutlets and cook until browned on the other side (about 2 minutes more). Salt the cutlets and place them on a paper towel-lined plate or wire rack while you cook the rest.

8. 8

   Repeat with the remaining cutlets, adding oil (as needed) between batches until golden brown.