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For pan frying, heat a mix of extra virgin olive oil and butter in a skillet over medium heat. It’s important to monitor the heat closely as Panko can burn easily. If the heat becomes too intense, reduce to medium-low.
Cook the chicken until it is golden brown and cooked through, monitoring the internal temperature with a meat thermometer. The chicken is done once it reaches 165°F.
Once cooked, it’s advisable to place the chicken on a wire rack to maintain crispiness without getting soggy as steam builds up.
Conclusion
And there you have it—a perfectly prepared Panko Parmesan Crusted Chicken Breast that is both crispy and juicy. This dish not only showcases the satisfying crunch of Panko breading but also the rich flavor of Parmesan cheese.