Recipes Panko Chicken Parmesan Be the first to rate & review! Panko adds a delicious crunch to this classic chicken Parmesan. Plus: More Delicious Italian Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on August 15, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 4 boneless, skinless chicken breasts, cut in half Kosher or sea salt, to taste Fresh ground black pepper, to taste 2 large eggs 1 cup panko 1/2 cup grated Parmigiano-Reggiano Oil, for frying 2 cups tomato sauce, heated 1 cup grated mozzarella cheese Chopped Italian parsley, for garnish Directions Rinse the chicken and pat dry. Cut or pound the chicken breasts into 1/2-inch-thick pieces. Season with salt and pepper and set aside. In large bowl, beat eggs and set aside. In another large bowl, mix together the panko and Parmigiano-Reggiano. Coat the chicken in egg and then dredge it in the panko/cheese mixture. Shake off any excess and set the coated pieces aside. Repeat with the remaining chicken. Heat 1/4 inch of oil in a large skillet over medium-high heat. After the oil is hot, add the chicken. Cook for 5 to 7 minutes, turning once, until the chicken is golden and cooked through. To serve, top the cooked chicken with hot tomato sauce, mozzarella cheese and garnish with parsley. Rate it Print