Bread Crumb Coated Chicken Breasts

Serves 4

This recipe results in chicken that’s deliciously crispy on the outside and moist on the inside. Serve over simple wilted greens or pasta for a heartier meal. You can prepare the chicken breasts several hours in advance and keep them in the refrigerator until you’re ready to cook.


  • 4 boneless, skinless chicken breasts, 4- to 6-ounces each, cut or pounded into thin cutlets

  • 1 1/2 cups fine bread crumbs (such as Panko)

  • 1/2 cup freshly grated Parmesan cheese

  • 2 tablespoons finely chopped flat-leaf (Italian) parsley

  • 1 teaspoon salt

  • 1 tablespoon olive oil

  • 1/2 cup all-purpose flour

  • 2 eggs

  • Salt and pepper

  • Olive oil or canola oil for cooking

  • 1 jar Pantala Mykonos Greek-Inspired Tapenade


  • Step 1:

    In a medium bowl combine the bread crumbs, Parmesan cheese, parsley and 1 teaspoon salt. Season to taste with black pepper.

  • Step 2:

    Work in the 1 tablespoon of olive oil by hand, and then spread the mixture on a large dinner plate or small baking tray. Spread the flour on another dinner plate. Crack the eggs into a shallow bowl and beat lightly with a fork.

  • Step 3:

    Dip the chicken pieces in the flour, coating both sides and shaking off any excess.

  • Step 4:

    Next, dip the chicken in the egg allowing any excess to drip off.

  • Step 5:

    Finally, put the chicken in the bread crumb mixture, ensuring it is well coated on all sides. Place the chicken pieces on a tray and season them with a little salt and pepper. Cover and refrigerate until ready to cook. (Can be prepared up to 12 hours in advance.)

  • Step 6:

    Heat a large skillet over medium-high heat until hot. Add olive oil or canola oil to a depth of about ¼ inch. When oil is almost smoking, add chicken to the skillet, being careful not to crowd the pan. (Cook in two batches if necessary.)

  • Step 7:

    Cook until chicken is golden on the bottom, about 3 minutes, then turn and cook on the second side about 2 minutes longer. (Adjust cooking time upward and reduce heat if chicken pieces are thick.)

  • Step 8:

    Transfer chicken to several thicknesses of paper towels to absorb the excess oil.
    Serve hot with a healthy dollop of Pantala Mykonos on the side.

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