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College Student Recipe Idea: Panko-Parmesan Chicken Fingers

July 22, 2009


On Thursday evening, I am teaching a college cooking class, and I am preparing a recipe for Panko-Parmesan Crusted Chicken, a salad, an appetizer and a dessert. This is a great substitute for fried chicken, and it’s lower in fat while still crispy and delicious. Panko breadcrumbs are Japanese-style breadcrumbs which are coarser in texture and provide a wonderful crunch and flavor to main dishes. They are usually found in a box in most grocery stores where breadcrumbs are sold. 

Panko-Parmesan Chicken

Prep: 10 minutes
Cook: 14 minutes
Yield: 4 servings
1/2 cup panko bread crumbs (Japanese breadcrumbs)
1/2 cup shaved or freshly grated Parmesan
3/4 teaspoon lemon pepper
1/4 teaspoon paprika
1/4 cup olive oil
11/2 pounds chicken cutlets or chicken breast tenders (about 12 tenders)
1 Cooking spray
1. Preheat oven to 400°.

2. Combine panko, Parmesan, lemon pepper and paprika in a shallow dish. Drizzle olive oil on chicken breasts.

3. Dredge chicken in panko mixture, pressing firmly to coat. Place chicken on a lightly greased baking sheet.

4. Bake at 400° for 14 to 16 minutes or until chicken is lightly browned and crispy.


2 Responses to “College Student Recipe Idea: Panko-Parmesan Chicken Fingers”
Betsy says:
July, 23 2009at 07:55 am
Are the amounts of Panko and parmesan correct on this recipe. The Panko says "cups," which doesn't correspond with 1/2? Should it be 1 and 1/2? Thanks- Betsy
July, 23 2009at 08:22 am
It's 1/2 cup and 1/2 cup.

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