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Pounded Chicken

Yields6 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

 3 Shallow dishes like pie plates
 ½ cup Flour
 2 Eggs
 1 ½ cups Panko (Japanese-style) breadcrumbs - They are the key!
 4 Chicken breasts, butterflied and pounded to 1/2" thick
 Kosher salt and fresh ground black pepper (don't skip!)

Butterfly and pound the chicken. Using a chefs knife held parallel to the board, cut in from one of the long edges of the chicken about halfway through the thickness of the breast. Cut almost but not all the way through the breast, then open like a book and press flat. Sandwich between two pieces of plastic wrap with a little water on them. Use a flat mallet or the bottom of a frying pan and starting in the center and working with outward movements, pound the chicken to about 1/2” thick. Try not to make holes in the breast. It takes a little practice. Voila. Pounded chicken.


Set up a triple-coat station. Put flour in one shallow dish, eggs in another, and Panko in the the last. Season flour heavily with salt and pepper. Beat eggs well with a fork and about 2 tablespoons of water.


Place a cooking rack on a cookie sheet inside a 200 degree oven. Set your largest skillet over medium heat and have oil ready. Remember, always heat your pan fully THEN add the oil just before the food. It keeps the oil from degrading.


Season chicken with salt and pepper, then triple coat chicken. Coat chicken thoroughly in flour first, then dip in egg, then coat well in Panko. Set aside until all chicken is coated.


Add a shallow layer (1/4”) vegetable or coconut oil to sauté pan. As soon as it shimmers, use tongs to lay chicken slowly into oil. It should sizzle just slightly. Cook 2-3 minutes or until deeply golden brown, then flip with tongs and cook 2 more minutes. Use tongs to remove from pan and place on rack in the oven to keep warm. Repeat for other pieces of chicken.


Serve with lemon wedges. Or ketchup. No judgment.

Nutrition Facts

Servings 0