Panko Chicken

WRHS ProStart

"From Elena's kitchen."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

  • Prep

  • Cook

  • Ready In

  1. Prepare rice per box instructions.
  2. Heat 1/2" olive oil in pan.
  3. Dip each cutlet into the egg. Make sure its all over.
  4. Dip the chicken into the Panko.
  5. Slowly lay chicken into the pan.
  6. Cook until ready.
  7. Lay the chicken over a bed of rice.

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