Chicken Panko Dinner

Carl Depew

Boneless/skinless chicken breasts
Egg, well beaten or use egg substitute   

Panko (Japanese bread crumbs)
Flour with s & p  


How much? Well enough of each item to coat the chicken breasts. So the size matters – and number of breasts.

Pre heat broiler.

(Fresh chicken breasts are good but we always have a bag of Tysons boneless skinless chicken breasts from CostCo in the freezer. It’s sooo much easier and I am one lazy guy.)

Pound chicken to about ¼ inch thick (between two layers of plastic wrap). Dredge in flour mixture, then egg and then into the Panko. Make sure all is covered with Panko. Lay on a small oven safe tray and spray with Pam. Turn them over and spray the other side. Place under broiler until Panko is browned, turn them over and brown the other side. By then the chicken should be just done and ready to eat. If not continue cooking them until the chicken reaches 165 on a digital thermometer. I think the phrase is -until the juices run clear. 

While  the Panko is browning and the chicken cook, prepare the sauce in a medium sauce pan.


For two breasts.

1. 1 C chicken broth
2. 3 T butter

3. 3 T lemon juice
4. 2 T dry white wine
5. 1 T parsley leaves -dry is OK
6. 1 T  capers, drained  (a little more or less to your taste)
7.  1 T  pimento, diced   (a little more or less to your taste)

8. 3 T  flour

    As you sample the sauce add a little more of any item to suit your taste.

A little more or less of anything based on your individual taste is OK.

Combine first 5 ingredients in pan or skillet and simmer to reduce volume of liquid to about half. Add capers and pimentos. With a whisk, stirring rapidly, slowly sift flour into the sauce to fully incorporate. Or, spoon some sauce into a measuring cup, add the flower, mix well and then add to the sauce. Let thicken.

Ladle over chicken.

Good with our recipe for steamed broccoli or asparagus and Autum Salad or Doré’s Salad.