CHICKEN PLANKS

CHICKEN PLANKS image

Yield 6-8 servings

Number Of Ingredients 6

canola oil to cover pan scant 1/4" deep with extra as needed
3-4 boneless skinless chicken breasts, cut across the grain into 1/4 to 1/3 inch thick slices
1 C Italian dry bread crumbs
1 C Panko bread crumbs
2 eggs + 1 egg yolk
kosher salt

Steps:

Cut skinless breasts across the grain with a sharp knife. In a medium bowl whisk 2 eggs + 1 egg yolk. In another bowl mix together Panko crumbs with Italian dry crumbs. Dip each slice into the egg first then the crumbs. Press each plank firmly into the breading with your fingers making them flattened. Fry 4-5 minutes on the first side and about 2 minutes on the second side in canola oil on medium heat in batches, gently in one layer at a time until done, turning once. Do not crowd pan. Do not overheat the oil, it should be hot enough as soon as pinch of bread crumbs sizzles. Remove each batch onto cooling rack set over paper towels. Salt each batch immediately after frying. Add more oil a little at a time if pan seems dry. Hold salted batches in warm oven until frying is done. Makes a nice pile and they are also good in sandwiches the next day.