4 Florida chicken breasts, flattened to ½-inch thickness
1 cup all-purpose flour
1 cup panko
2 eggs, beaten
2 tablespoons all-purpose seasoning (your favorite)
2 tablespoons fresh parsley, chopped fine
Oil for cooking
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan over medium-high heat and add enough oil for shallow frying. Season chicken with salt and pepper. Prepare 3 shallow dishes for breading station. Combine flour and 1 tablespoon all-purpose seasoning in the first; season beaten eggs with salt and pepper in the second; mix together panko, 1 tablespoon all-purpose seasoning and parsley in the third. Coat chicken with flour, then dip into egg wash, then into panko. Repeat steps until all chicken is breaded.
Oil should be 350 to 375 degrees for proper shallow frying. Add breaded chicken to hot oil. Do not crowd skillet. Cook until an internal meat thermometer reads 160 degrees. Lay cooked chicken on paper towel-lined sheet pan until all chicken has been cooked.
Serve warm with Florida Avocado, Corn, and Cucumber Salad.
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