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I liked the crunch, just Not much flavor. It reminds me so much of chicken Parmesan it seems like the tomato sauce is missing?
I have made this dish and it is easy and outstanding! I am going to the beach for a week and need to bring a few food items to get us through the week. Do you think this is a dish that can be done up to coating it in panko and freeze?
Hello Nalini! Lucky you to get to the beach for a week. I think you should cook the breasts and freeze them fully cooked. Cool and layer with plastic wrap, wrap in foil. Defrost and follow reheating instructions at bottom of recipe. Happy vacation!
Loved the crispy texture that you get with the panko breading. Next time I’ll season the chicken with S&P before dipping in the flour. Also, I had a lot of the flour mixture left over. I think you could decrease to one cup and still have some to spare.
Glad you liked the recipe, Debra! Thanks for the feedback.
I already make this with veal. So I’m sure it’s great with chicken too!
I usually add some spices and herbs to the flour. Sometimes grated Parmesan too. It gives it even more taste!
Very easy to make and delicious.Great with any salad! Thanks Sheryl
I’ve done this same exact thing many times before. It’s delicious. We just call it chicken katsu. The only addition would be a tonkatsu sauce for dipping then you’d have chicken katsu. I’ve also had it done with pork sliced thin and with pounded boneless pork chops.
Mmmmm, Chicken Katsu and Tonkatsu (the name for pork katsu). Yep, just need a tonkatsu sauce drizzled over and we like to serve it with a fluffy bed of finely shredded cabbage and a smidgen of hot Japanese yellow mustard. A small bowl of steamed rice. Miso soup. So good!
I’ve had pork done this way in Milan itself, so yes, I’m sure you can do it :-) These days in Milan it’s almost always turkey escalopes that are served this way.
I am excited to try this recipe because I think it will work well for both adults and kids. I really like this site because of all the extra tips and advice (like how it works to prepare things ahead of time/reheat them), as well as the clear and concise technique explanations. This is really helpful! Thank you!
You’re welcome, Beth! Please let us know if you try the recipe — and how your kids like it!
Could I substitute breakfast pork chops for the chicken and get the same results?
As long as the pork chops are the same thinness as these pounded chicken pieces, then I don’t see why not! Give it a try and let us know how it works!
My daughter came home from a year in Argentina with this recipe. I haven’t made it myself until tonight. It was so easy and delicious. Glad I tried it!
It helps to let the flour sit on the meat for a bit until it gets a little sticky. Everything stays on better.
That’s a great tip. I’ll certainly try it next time