Lemon Pepper Panko Chicken

Lemon Pepper Panko Chicken 2 thinly sliced chicken breast (or pounded out to even thinness) 1-2 eggs (1 egg per 2 chx breast) 1 cup panko 1/8th cup grated parmesan cheese 1 tbsp lemon pepper seasoning 1 tsp garlic powder 1 tsp paprika 1/2 tsp dried parsley avocado oil (or olive oil) Pat chicken breast dry, hammer to even thinness if necessary. Place in scramble egg, coating both sides. Then place in panko + seasoning mixture, pressing firmly to coat both sides of chicken. Heat avocado oil in a pan at medium heat. Place chicken breast in hot oil for approx. 4 mins per side. Check for doneness and remove from oil after chicken is full cooked through. Remove from oil and place on paper towel lined plate. Slice and enjoy!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pat chicken breast dry, hammer to even thinness if necessary. Place in scramble egg, coating both sides. Then place in panko + seasoning mixture, pressing firmly to coat both sides of chicken. Heat avocado oil in a pan at medium heat. Place chicken breast in hot oil for approx. 4 mins per side. Check for doneness and remove from oil after chicken is full cooked through. Remove from oil and place on paper towel lined plate. Slice and enjoy!