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What’s for dinner tonight? Try this 30-minute panéed (pan-fried) chicken recipe using Zatarain’s Crispy Southern Chicken Frying Mix, sprinkled with Parmesan cheese. Serve as is, on a bed of salad or as chicken sandwiches – a great go-to dish when you need one quickly.
6 boneless skinless chicken breast halves, about 1 1/2 pounds
3 cups ZATARAIN'S® Crispy Southern Chicken Frying Mix
1/4 cup water
2 tablespoons oil, divided
Pound chicken breasts with mallet between sheets of plastic wrap to 1/2-inch thickness. Place Frying Mix in shallow dish. Whisk eggs and water in another shallow dish.
Coat chicken on both sides with Frying Mix. Dip in egg mixture. Coat in Frying Mix again.
Heat 1 tablespoon of the oil in large skillet on medium heat. Add chicken in batches; cook 2 to 3 minutes per side or until chicken is golden brown and cooked through. Add remaining oil as needed. Sprinkle chicken with Parmesan cheese, if desired.
Serving Suggestion: Sprinkle chicken with 1/4 cup grated Parmesan cheese, if desired.
(Amount per serving)