Food blogging is an expensive hobby. Although cooking at home is cheaper than eating out, and I tend to post budget friendly dishes, my experimenting often requieres a variety of ingredients that increase my grocery bill. At least once a week I give my wallet a bit of relief by preparing chicken and salad. It usually falls on a Monday night after a weekend of indulgence. Chicken and salad night used to feel like the boring night off cooking until I learned how to prepare it right. With this dish I still get the satisfaction of preparing a blogable meal without the cost of a bunch of fancy ingredients. Yes, you could add parmigiano reggiano and fresh parsley to the panko to really take the dish up a notch, but just having chicken, a few pantry items, and whatever vegetables you have in the fridge, and you’re good to go!
1-1.5 pounds boneless, skinless chicken breasts trimmed and pounded
Salt and pepper
1 container egg beaters (Or you can use two eggs. I like using egg beaters because they aren’t as drippy)
1 cup Panko crumbs
Extra Virgin Olive Oil, for shallow frying
Season the chicken with salt and pepper. Dredge in a little flour, then coat in egg beaters and then in breadcrumbs mixed with enough cayenne pepper to make you happy.
Heat a shallow layer of oil, about 1/8-inch thick, in large skillet over medium to medium- high heat. Place cooling rack over sheet tray in oven preheated to 200˚F to keep chicken warm until you serve.
Fry chicken in batches to avoid crowding pan. Cook chicken 5 minutes on each side until deep golden and cooked through.
Serve over salad, with roasted vegetables, or even in a sandwich.