Recipe: Panko Crusted Chicken with Zucchini
Panko crusted chicken with garlic zucchini! Served here with a baked potato. This is a staple dish that’s easy to make on the stove or bake together in the oven.
INGREDIENTS
Thinly sliced chicken breast or chicken tenders
Panko crumbs
3-4 Eggs
Zucchini
Garlic
Parsley
Salt and pepper
Olive oil
HOW TO
Start with making your panko (or breadcrumbs) mixture. I used panko, salt, pepper, and parsley (you can also add parmesan).
Mix your eggs in a separate bowl (you can also add water in with the eggs).
Dip your chicken directly into the eggs making sure to fully cover. Then coat with the panko mixture.
Chop up your zucchini.
Generously oil your pan (I made all of this in one pan, you could also bake in the oven). Make sure there is enough oil in the pan before you put the chicken in to get a nice golden brown color.
Cook your chicken. Once chicken is cooked and there is a golden brown color on both sides, remove the chicken and set aside.
Keep whatever is left in the pan from the chicken and add your zucchini. Add salt, pepper, and lots of fresh garlic (this is key). Saute.
Once zucchini is cooked, add your chicken back in to warm up and and serve!
