1 1/2 Cups Panko Bread Crumbs
2/3 Cup Freshly Fine Grated Parmesan Cheese
2 Boneless Skinless Chicken Breast
2 Tablespoons Extra Virgin Olive Oil
Salt & Pepper, to taste
Wash your chicken and trim it of all its excess fat. Lengthwise, take a sharp knife and butterfly the chicken by cutting through almost all the way, but leaving it together at the seam. It should almost look like a open book. In a shallow plate, whisk up your egg, and in another shallow plate, add your panko and your Parmesan and mix together until combined and season with salt & pepper to your liking. Coat your chicken in the egg, then into the panko, and make sure you coat the chicken well with the panko mixture. Place in a skillet that’s heated to medium heat with your olive oil down first. Cook about 8 minutes per side, or until the chicken is fully cooked. Remember every one’s stove/cookware cook differently, so make sure you check the chicken for doneness.