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Herbed Panko Chicken
recipe
25 min
Total
229 Kcal
18 g protein
14 g carbs
11 g fat
Ingredients for
serving
-
0.6
g
Parsley, fresh
0.17
x tbsp (3.8g)
-
8.3
g
Cheese, parmesan, dry grated, ..
0.08
x cup (100g)
-
10
g
Panko (Japanese Style Bread ..
0.33
x 1/2 cup (30g)
-
0.9
g
Sauce, worcestershire
0.05
x tbsp (17g)
-
2.6
g
Lemon juice, raw
0.08
x fl oz (30.5g)
-
37.3
g
Mayonnaise, low sodium, low ..
0.17
x cup (224g)
-
50
g
Chicken breast, low fat
0.5
x fillet (100g)
Instructions
-
Set the oven temperature to 250 degrees Celsius.
-
After cutting the chicken breasts into halves, pound them and flatten them into thin slices. Then pat dry the slices using salt and pepper.
-
Stir in Worcestershire sauce, lemon juice and mayonnaise in a shallow pan or bowl. Then take a separate pan and mix parsley, Parmesan and panko in it.
-
Add a few tbsp of olive oil in a pan and heat it under medium flame.
-
Take a dollop of mayonnaise and rub it against each chicken piece so as to cover it completely. Now dredge the chicken pieces into the panko mixture.
-
Working in batches, cook the chicken pieces on both sides so that they turn out crispy and golden brown.
-
Once you have made sure that the chicken pieces are perfectly cooked, place them in a preheated oven and remove just before serving.