From “The Complete Cooking for Two Cookbook” by America’s Test Kitchen
- 1/4 cup all purpose flour
- 1 large egg
- 1 cup panko bread crumbs
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary
- Salt and pepper
- 6 tablespoons vegetable oil
- Lemon wedges
Spread flour in shallow dish. Beat egg in second shallow dish. Spread bread crumbs in third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour, dip in egg, then coat with bread crumbs, pressing gently to adhere.
Line large plate with triple layer of paper towels. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Lay chicken in skillet and cook until golden brown on both sides and chicken registers 160 degrees, 4 to 6 minutes per side. Drain chicken briefly on paper towel-lined plate. Serve with lemon wedges.
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