Best Thin-Sliced Chicken Breast Recipe
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Brining Time
20 mins
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Total Time
50 mins
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Servings
8
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Course
Dinner
Best Thin-Sliced Chicken Breast Recipe
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Thin-Sliced chicken breasts are a thinner cut of meat that is perfectly coated with parmesan and flour. They have a thin, crisp crust on the outside and juicy on the inside. Ready in just 30 minutes; your family will love this recipe!
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Ingredients
- 1 ½ lb chicken breast boneless, skinless, cut half horizontally
- 1 egg
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon garlic minced
- 3/4 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 cup Parmesan Cheese freshly grated
- oil spray optional
- parsley chopped, optional, for garnish
Instructions
- Brine chicken fillets: Fill a large bowl with 1 quart of water and 1/4 cup of kosher salt. Stir to combine and the salt is absorbed. Add the chicken fillets and let them sit in the saltwater to brine for at least 15 minutes.
- Heat the oven: Preheat oven to 425°F, and line a baking sheet with parchment paper. Set aside.
- Breading: In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.
- In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.
- Remove chicken fillets from the brine and rinse with water. Then pat dry with paper towels.
- Add chicken fillets into the egg mixture, shake off the excess.
- Dredge the chicken in the breadcrumb mixture. Make sure to coat evenly, and lightly press the coating onto the chicken.
- Bake the chicken: Arrange chicken fillets on the baking sheet.
- Bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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