PANER a L'ANGLAISE
Recipe: Paner a L'Anglaise (Breaded Chicken Breasts)
3 large eggs beaten with 1 tablespoon water
1 cup all-purpose flour
1 cup panko bread crumbs
3 chicken breast, skinless
Kosher salt and freshly ground pepper
2 tablespoons canola or grapeseed oil
1. Place the beaten eggs, flour and bread crumbs in three separate, shallow dishes.
2. Season the chicken with salt and freshly ground pepper on both sides.
3. Using a pair of tongs, first dip the chicken breast in the flour. Be sure to shake off excess flour. Then dip the breast into the egg, lightly coating. Finally, using a separate pair of tongs to reduce the mess, coat the breast in the panko bread crumbs. Repeat with remaining breasts. (This may be done 2 to 3 hours in advance. Keep breaded chicken in refrigerator until ready to cook.)
4. Heat a large saute pan over medium-high heat. Add oil and swirl to coat pan. When oil is hot, sauté the paned chicken until golden brown and crispy, about 3 to 4 minutes per side. If chicken is not quite cooked through, you may finish cooking it in a 350 degree oven until no longer pink in the middle.
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