This is a really simple recipe with only 4 ingredients... but they all work together to create a new taste sensation. It's easy to do, not as heavy as traditional breaded chicken, and is a huge hit around here. And? Let’s face it, sometimes you just don’t want to do the egg, flour, panko dredging, but still want that srispy taste…

Ingredients:

2 cups of pork panko breadcrumbs

2 tsp salt

6-8 chicken breast cutlets

sesame oil

Directions:

Pre-heat oven to 400 degrees.

Heat enough sesame oil to fully cover (and then some) a large cast iron skillet.

In a wide bowl, mix panko and salt. Coat each individual chicken breast with panko, using your hands to press the panko onto the chicken. 

Once oil is shimmering, place chicken breasts into it. You may need to work in batches, so that you don't over crowd the pan, re-coating the pan with sesame oil, if needed, each time. You should hear a sizzle, if you don't, your oil is not hot enough. Heat chicken on one side until you can see the sides start to turn white, and it becomes easy to turn. Flip chicken over. Cook for a few more minutes until panko is a golden brown.

Remove chicken from pan and place on a parchment covered cookie sheet.  Continue cooking all chicken breasts this way until they have all been browned. Place cookie sheet in the oven and bake for 10-15 minutes— until the chicken is cooked through. Serve.