Serves: 5
Total Calories: 325
Trim chicken breast of all fat, remove the tenderloin piece. Flatten the breast out as much as possible.
Mix the salt and flour together, place on one plate. Mix panko and parmesan cheese together. Mix milk and egg together in a bowl.
Pour olive oil in a small skillet and preheat it.
Dredge the chicken breasts in the flour and salt mixture, then dip it in the egg mixture. Sprinkle with panko mixture, then shallow-fry both sides in the olive oil until golden.
Let it rest on a paper towel. Preheat oven to 350°.
Place a trivet inside the Dutch Oven, then bake the chicken on the trivet, checking every 10 minutes until the temperature of the thickest part is 160°.
Let it stand for at least 5 minutes before serving.
This Light Parmesan Crusted Chicken recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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