If you could hear the snap-crackle-pop of this chicken, you would run to the store right now and make it immediately. The best part is that its the healthiest version of crunchy, juicy chicken you can find! You can put it over pasta with your favorite sauce, but I prefer it alone..in its natural beauty.
ONE chicken breast will turn into two. It is very important you cut the breasts THIN. (Cut them in half like you would a bagel.)
(coats about 6-8 thin chicken breasts)
In one LARGE bowl DRY MIX:
-One box of plain panko bread crumbs
1 table spoon of each:
(chopped or from a shaker;fresh is always best!)
-In a smaller bowl mix 4 egg yolks. MUST be yolks ONLY!
Set washed and cut chicken breasts on a plate. Reserve another plate for finished, breaded chicken.
TIP: I position my set up like this, from left to right:
~plate of raw chicken/egg yolks/panko/empty plate~
I have found that the messier you get, the bread crumbs get wet, and they lose their “coatablity.” So this method works very well for me: I keep one hand hovering the egg yolks, and one hovering the panko. You do not need to use two hands for both steps, and it saves you from washing your hands after every breast. I use my left hand to dunk the chicken in the egg yolk, pass it to my other hand, and pull excess yolk off the chicken during the pass off. I then use my right hand only to roll the chicken in the panko. (Basically keeping my right hand as dry as possible.) It seems more complicated than it is, but if you can get it down, it makes the process SO much easier.
When coating the chicken with panko, press it into the crumbs. Pressing makes it grab more. More panko=more crunch.
Heat olive oil in a large pan on medium heat. I normally fill the pan until the whole bottom is coated, and then some. I use about 1/4-1/2 cup of olive oil. Seems like a lot, but the chicken needs to bathe in it. I wish I could…it smells so good! Chicken should sizzle-NOT pop-when you put it in the pan.
Reduce to a low heat (mine continues to sizzle even on low heat-so keep the sizzle by all means!)
Cook for about 7-8 minutes, occasionally turning over with tongs.
Remove from oil. Sprinkle with parmesan cheese, and sea salt. Squeeze fresh lemon juice over the chicken, and serve.