Ingredients

The following ingredients have 4 Servings
  • 4 boneless (skinless chicken breast halves (about 1-1/4 lb))
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper
  • 1 large egg (lightly beaten)
  • 2 tablespoons milk
  • 1 cup panko crumbs
  • 1/2 cup parmesan cheese (coarsely grated)
  • Vegetable oil for frying
  • 1 large tomato (seeded and chopped)
  • 1 tablespoon onion (finely chopped)
  • 1 teaspoon balsamic vinegar
  • Salt and freshly ground black pepper
  • 1-1/2 tablespoons fresh basil (finely chopped)

Instruction

  • Make the relish by combining the tomato, onion and balsamic vinegar in a small bowl. Season to taste with salt and pepper, then add the basil. Combine well and set aside at room temperature until ready to serve.
  • If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
  • Combine the flour with the garlic powder, 1 teaspoon salt and a few grinds of black pepper and spread the mixture on a sheet of wax paper.
  • Whisk the egg and milk together in a small, shallow dish (a pie plate works well for this purpose).
  • Combine the panko and grated parmesan cheese on a second sheet of wax paper.
  • Dredge each piece of chicken in the flour and shake off the excess. Dip both sides in egg, then press the chicken into the panko-parmesan mixture and set aside on a plate.
  • Heat about 1/8-inch of vegetable oil in a large, heavy skillet over medium-high heat. Fry the chicken until crisp and golden brown on both sides, 5 to 6 minutes total. Work in batches if necessary to avoid crowding the pan. Transfer to a paper towel-lined plate to drain any excess oil.
  • To serve, plate individual servings of chicken and spoon a portion of the tomato-basil relish (including any juices that may have accumulated) over each piece.