Ingredients
2 cups panko
EVOO
2 large eggs, scrambled
~2 lbs chicken thighs, sliced
Directions
Preheat oven to 450'.
Heat oil in a nonstick pan over medium-low heat; add panko and cook, stirring constantly, until toasty brown. Remove, stir in salt and pepper, and transfer to low bowl.
Dip chicken into egg, then press panko all over each piece. Set on a wire rack above a baking sheet.
Bake for 8 minutes; flip over and continue baking 7 minutes more.
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