Panko Breaded Chicken with Veggies

OK, so the wife (who was due three days ago and is therefore more than ready to not be pregnant anymore) and I were spending a properly lazy summer evening trying to decide what to make for dinner. Chinese food sounded good, but far too heavy. We turned to our good friend The Internet and discovered  several variants on breaded chicken. And so experimentation was born.

This is what we ended up with:

Panko Breaded Chicken

It made about enough to feed three.

  • You will need:
  • 2 boneless skinless chicken breasts, cut into strips and then flattened to about 1/2″ thickness.
  • 2 tbsp flour
  • 1 egg, beaten
  • About 1/4-1/2 cup vegetable oil (or olive oil), depending on the size of your pan
  • 1/2 Cup Panko Bread Crumbs
  • 2 Cups Cooked Rice (we used a rice cooker)
  • 1/2 pkg each, frozen broccoli and shelled edamame
  • Teriyaki sauce, to taste

This is a relatively simple recipe. Steam the veggies according to package directions. Heat about 1/4″ of oil in a nonstick or cast iron skillet over medium-high heat. Put egg, flour, and crumbs in separate bowls or shallow saucers. Dip the chicken strips in the flour, then in the egg, then in the breadcrumbs until thoroughly coated. Fry for about 4 minutes on each side, until browned nicely.
Serve immediately over rice and veggies with a nice helping of teriyaki sauce to taste.

It turned out very tasty, but the chicken is a bit dry to reheat–next time we make this I am going to try my hand at a lemon chicken sauce! But it did satisfy our need for Americanized Asian food… with a lot fewer heavy carbs.


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