Braden Family Cookbook
CRUSTED CHICKEN Basic
2 boneless, skinless chicken breasts, pounded to ½” to ¾” thick
Egg whites, egg beaters or enough whipped eggs to coat
Seasoned bread crumbs or panko to coat chicken (salt, pepper, parsley, thyme, lemon zest, grated parmesan cheese, etc.) See BREAD CRUMBS
1 TBSP olive oil
Preheat oven to 450 degrees
Coat chicken in egg. Dredge chicken in bread crumbs. Let dry on rack at room temperature so that crumbs set. Sautee chicken in an oven proof pan over medium high heat until golden brown and crisp, about 3 minutes. Flip chicken and place pan in the oven for 8 minutes, or until juices run clear when poked with a paring knife.