Ingredients Jump to Instructions ↓

  1. 364 g each 2 large egg whites

  2. 2 tbsp. cornstarch

  3. 1 tsp. lemon juice

  4. 1 cup coarse dry breadcrumbs or panko(Japanese breadcrumbs)

  5. 2 tsp. chopped fresh parsley or 1 tsp. dried parsley flakes

  6. 1/4 tsp. salt

  7. 1/4 tsp. pepper

  8. 3/4 cup finely chopped pecans

  9. 1/2 tsp. dried oregano

  10. 1/2 tsp. dried thyme

  11. 1/2 tsp. paprika

  12. 1/4 tsp. cayenne pepper

  13. 3 tbsp. olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees. Pound chicken breasts with a mallet to flatten slightly. Whisk together egg whites, cornstarch and lemon juice in a shallow bowl or pie plate. Combine breadcrumbs, parsley, salt, pepper, pecans, oregano, thyme, paprika and cayenne in a large bowl. Coat the chicken with the egg white mixture then coat with crumb mixture, pressing to adhere. Transfer coated chicken to a sheet pan and let stand 20 minutes. Preheat oven to 450 degrees. Heat oil in a large skillet. Add chicken and cook until golden brown and crisp, about 3 minutes per side. Transfer chicken to a sheet pan and bake about 8 minutes until crisp and cooked through.


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