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finger-lickin’ chicken

35 min • 4 servings •
andrea&david sobel

35 min •     4 servings•

andrea&david sobel

Crispy breaded fish fillet served with a lemon wedge on a plate, with cooking ingredients and a frying pan in the background.

Eating often interrupted playing when I was younger (unlike now where each part of my day revolves around where to order our next meal). This chicken, updated slightly from my mom’s recipe, has worked for 2 generations and gets the girls to the table! Oh, did I mention, it’s easy?

Ready

  • Organic chicken breasts (boned and pounded…I have butcher do it-raw chick-yuck!)
  • Flour
  • 2 eggs beaten
  • Panko (or regular bread crumbs)
  • Grated parmesan cheese (get already finely grated from WF)
  • A hunk-a butter
  • Lemon

    • Set

  • 2 ziplocks
  • Pan for frying (I like cast iron.)

    • Go!

  • Dip chicken in flour ziplock.
  • Dip chicken in eggs.
  • Dip chicken in ½panko ½ parmesan cheese ziplock.
  • Heat pan and add about 2 tble. butter.
  • When melted, add chicken.
  • Cook till browned on each side.
  • Squeeze lemon to taste.

    • Recommendations

    Good as left-over sliced thin for school lunch or over Caesar salad

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