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2 large eggs, beaten
4 boneless skinless chicken breasts
1-1/2 cups Panco* and/or breadcrumbs**
parchment paper
cooking spray
1-2 Tbsp olive oil (optional)

• Line a baking pan with parchment paper.
• Spray the paper with cooking spray.
• Sprinkle the paper with 1-2 Tbsp olive oil if desired.
• Filet the chicken breasts to desired size.
• Lay clear wrap on a cutting board assigned to cutting meat only.
• Place 2-3 chicken filets on the wrap.
• Lay another sheet of wrap on the top.
• Lightly pound each fillet with a meat tenderizer.
• Place the eggs and the bread crumbs in separate bowls.
• Season the chicken with salt and pepper.
• Dip each breast into the egg to coat it lightly.
• Hold the chicken over the liquid to let the excess drip back into the bowl.
• Place the chicken in your choice of breading.
• Turn it over and press it into the breading to coat well.
• Arrange the breaded chicken filets in the prepared pan.
• It is fine if they touch, because tenderized meat tends to shrink a bit.
• Pray the tops with cooking spray.
• Bake until firm to the touch.
• Turn over and bake for 5 minutes longer.

* Panco is Japanese breadcrumb. It is lighter and lower in calories than regular breadcrumbs.

* *Make sure the breadcrumbs are from white bread. Brown bread and sourdough breadcrumbs tend to burn.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!