7 | 30 | 502 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
20 min | 10 min | 6 |
1 tbsp | Olive Oil, Extra Virgin |
6 breast | Chicken breast, boneless, skinless (halved lengthwise) |
1 tbsp | Salt |
1 tbsp | Black pepper |
3/4 cup | All-purpose white flour |
2 medium egg | Egg (beaten) |
2 cup | Panko bread crumbs |
Preheat oven to 425°F (220°C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
Put flour onto a large plate. Beat eggs with salt and pepper in a shallow bowl. Have bread crumbs on a separate large plate. Dredge each chicken piece in flour, then egg, and then bread crumbs and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165°F (74°C).
Grain | 1.8 |
Meat | 2.6 |
Meat Alternative | 0.2 |