Preheat the oven to 355 degrees F. Line a baking sheet with aluminum foil.
Slice the chicken in half, lengthwise, so you have 4 thinner pieces. Place the chicken on a cutting board or directly on the counter. Place a piece of plastic wrap on top. Use a meat hammer or meat tenderizer to pound the chicken until very thin. Remove the plastic wrap and season both side with salt and pepper, to taste.
Create an assembly line with 3 shallow dishes. In the first dish, combine the flour, cayenne, and nutmeg. In the second dish, whisk together the milk and egg. In the third dish, combine the panko, parsley, and garlic powder.
Dredge each piece of chicken into the flour, making sure it is fully coated. Then dredge each piece of chicken into the milk/egg mixture, making sure it is fully coated. Finally, dredge each piece of chicken into the panko mixture, making sure it is fully coated. Set aside.
Heat oil in a large non-stick skillet over medium-high heat. You need a very thin layer of oil on the bottom of the skillet.
Add the chicken in an even layer and cook for 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and place on the prepared baking sheet.
Bake for 15 minutes or until an internal temperature of 165 degrees F is reached.
Serve warm with potato salad or other cooked veggies on the side, and a garnish of flat leaf parsley on top.
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Preheat the oven to 355 degrees F. Line a baking sheet with aluminum foil.
Slice the chicken in half, lengthwise, so you have 4 thinner pieces. Place the chicken on a cutting board or directly on the counter. Place a piece of plastic wrap on top. Use a meat hammer or meat tenderizer to pound the chicken until very thin. Remove the plastic wrap and season both side with salt and pepper, to taste.
Create an assembly line with 3 shallow dishes. In the first dish, combine the flour, cayenne, and nutmeg. In the second dish, whisk together the milk and egg. In the third dish, combine the panko, parsley, and garlic powder.
Dredge each piece of chicken into the flour, making sure it is fully coated. Then dredge each piece of chicken into the milk/egg mixture, making sure it is fully coated. Finally, dredge each piece of chicken into the panko mixture, making sure it is fully coated. Set aside.
Heat oil in a large non-stick skillet over medium-high heat. You need a very thin layer of oil on the bottom of the skillet.
Add the chicken in an even layer and cook for 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and place on the prepared baking sheet.
Bake for 15 minutes or until an internal temperature of 165 degrees F is reached.
Serve warm with potato salad or other cooked veggies on the side, and a garnish of flat leaf parsley on top.
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