This is a variation of the basic Panko Breaded recipe above. This recipe can be made with panko or traditional Italian style bread crumbs. As above, can easily be made Gluten Free.
Chicken breasts are butterflied and pounded thin between wax paper. Flattened breasts are breaded using the traditional three step coating process, flour, egg mixture and crumbs. Chicken is oven baked and finished with an intensely delicious parmigiana and prosciutto topping.
Ingredients will make 4 large half breasts will serve up to six. Each breast can be sliced in halves or thirds before serving.
Parmigiana/Prosciutto spread
Place a sheet of wax paper to the left topped with all purpose flour. Have a shallow bowl with eggs beaten with parsley, salt and pepper. To the right, another shallow bowl with Panko or Italian style breadcrumbs.
Parmigiana/Prosciutto spread
Place a sheet of wax paper to the left topped with Gluten Free flour. Have a shallow bowl with eggs beaten with parsley, salt and pepper. To the right, another shallow bowl with Gluten Free 4c plain or Italian style breadcrumbs.
Note: Although ingredient labels on several brands of light mayonnaise do not specifically list ingredients with Gluten, Hellman’s labels theirs Gluten free.