Ingredients

• 1 large chicken breast
• plain flour
• 1 egg, beaten
• olive oil
  

Crumb

• 200g panko crumbs (or freshly blended)
• 2 tsp sweet paprika
• 1/2 tsp garlic powder
• 2 tsp seasoning salt
• 30g grated parmesan, or 1/2 cup
• crack of pepper

Method

1. Cut the tenderloin (if any) off the breast. Save this for later.
   
2. Carefully cut the breast sideways but not all the way through like a book. The chicken should look somewhat like a love heart.
3. Combine the panko crumbs, seasonings, and parmesan into a large bowl.
4. Coat the chicken in flour.
5. Put the chicken through the egg bath.
   
6. Place the chicken in the crumb bowl and press in to fully coat it.
   
7. Place 2 tbsp oil in a medium heat pan, cast iron or non-stick.
8. Shallow fry the chicken on one side for 5-10 minutes until brown, flip and cook for another 5 minutes.
   

Notes

• You may need to add more oil while flipping the chicken. You really don't want the crumbs to cook dry.
  
• The tenderloin can also be split and flattened into a mini schnitzel.
• Top with Napolitana Sauce and cheese for a Parmigiana!

Related Recipes

Napolitana Sauce