Aug 29, 2016

Italian Crusted Chicken Breast

I love chicken breast especially the young, small, and tender ones. Those huge ones are just way too tough and hard to make melt in your mouth delicious, no matter how you cook them.  Thankfully I have a butcher that sells the most delicious meats and poultry.  If you find a good source it is well worth the travel and extra expense I assure you.  Today is an extremely simple recipe, so simple in fact that I feel silly posting it but sometimes simple is all you need!


Tip: Have your meal ready and prepare these last because they cook in a matter of a few minutes.  Eat while hot for melt in your mouth deliciousness!

6 Small Tender Chicken Breasts
1 cup buttermilk
1 cup Cracker Meal
1 cup Panko Italian Bread Crumbs
Grated Parmesan Cheese 1/4 cup (optional)
Salt and black pepper
Pure Olive Oil

Butterfly your chicken breast, mine are small but it only enhances and tenderizes even more for this recipe.  If yours are large then you may need to cut smaller and butterfly all pieces. Video here in case you don't know how to do that.  I don't remove the tender because mine are small, but if yours are large remove the tenders to use in recipes later.
Place your butterflied chicken breasts on top of plastic wrap and then cover with an additional piece, pressing wrap edges together.
Pound using a mallet/tenderizer until breast is uniform in size for even cooking.  Turn over and pound as well.
Season chicken breasts with salt and pepper

Pour your buttermilk into a bowl
Dip each chicken breast into the buttermilk and drain off any excess.  It won't be much because buttermilk is so thick and rich.

Mix your Italian Panko Crumbs, Cracker Meal, and Parmesan if using, whisking helps. After dipping in the buttermilk coat both sides thoroughly I used my tongs to mash the breasts into the crumbs to make sure the crumbs stayed on the chicken for frying.

Use an excellent pure olive oil Preheat on medium heat.  I use Fratelli Carli and it is delicious!  Coat the bottom of frying pan or griddle with about 1/4 inch.  Keep your oil handy you may need more depending on how many you are cooking.

Wait until oil is  hot so coating will remain on chicken but not too hot so it will burn.  Cook checking for light golden browning on first side.  Turn and cook browning second side.
These will cook quickly and should be watched pretty constantly.

Good Thing!
They won't have enough oil to drain on paper toweling and I suggest you just place them on platter without to keep crumbs in tact.

There you have it an extremely simple recipe
Italian Crusted Chicken Breast

Serve immediately

Today we had some wonderful Fusilli Pasta from Fratelli Carli and two of their sauces.  I'll tell you that company makes some of the best oils, pastas and sauces you've ever put into your mouth!

I don't know who was enjoying the meal more Chuck or me this chicken and those sides were mouth watering.  The chicken breast was so tasty and I love the light crunchiness from the Panko and Cracker Meal always is an excellent coating.  Juicy, tender, flaky, crunchy, just simple goodness.

I chose not to dip in egg because frankly I tend to burn things more easily using it.  This worked so well and browned to a light golden beautiful color.


  1. I have never heard of cracker meal! However, I think I can figure it out! This looks like a meal my guys would like! Have to confess... We ate pizza tonight.

    1. Hi Ginger Dawn! Cracker Meal is on the same aisle with the seafood batter in the box...Cracker Meal this is the type I used. My guys love it and it is so easy! Ps. We love pizza here in this household!

  2. It sounds good! I love chicken breasts that are pounded flat, we'll have to try it.

    1. It was and so quick. Looks like you've worked all day and tastes wonderful with young chicken breast cooked with little olive oil quickly..We loved it and I don't know whose sound affects were louder Chuck's or mine! lol