Panko Crusted Chicken Breasts

This is not brain surgery, it's just a good way to saute chicken breasts.

Thank God for Panko breadcrumbs. How did I manage all these years without these wonderful crunchy Japanese style breadcrumbs?

Here is an easy weeknight dinner. Sort of like a piccata but without the white wine.

Start with F.E.B.

This is a test. Remember FEB? Yes you do.

It's FLOUR. EGG. BREADCRUMBS. That is the only way I can remember how to bread chicken breasts. I am a dope.

In 3 bowls, lay out your flour mixed w/ salt & pepper, 2 beaten eggs and panko crumbs.

Now dip your thinly sliced (or pounded thin) chicken breasts in each bowl, one at a time to coat, ending with the panko crumbs.

Tip: I finally sprung for a can of grapeseed oil. I have been reading so much about this natural, tasteless, oil. It is great for frying and can stand up to high heat.
Use instead of olive oil when frying or sauteing. It really made a difference.



In a heavy skillet, heat your canola or grapeseed oil and cook your chicken breasts until they are starting to brown. Notice how the grapeseed oil doesn't burn or smoke.
What a pleasure. The coating was nice and light, not greasy.



Turn chicken once to cook the other side and remove from the pan.
Blot on paper towels.

Turn the heat off and swirl in a few tablespoons of butter, a squeeze of lemon juice, fresh parsley and 2 tablespoons of capers.



Spoon this sauce over panko crusted chicken breasts and you have a delicious, easy dinner.