Panko Parmesan & Parsley Chicken Bites

 

Chicken breasts, deboned & skinless

1. butterfly chicken breast halves, and cut in 4 pieces

2. place chicken pieces on plastic foil, cover with foil, and pound flat. Season both sides with salt and peper

Breading

1 cup panko crumbs

1/2 cup fresh parmesan

lime zest from 1 lime

2-3 tablespoons fresh parsley

Mix all ingredients 

2 eggs, whisked with 2 tablespoons of water

flour

1. cover chicken pieces first with flour, then dredge with egg mixture, and finally cover with panko mixture

You can prepare the chicken, and keep it in the refrigerator up to 2 hours before frying

2. fry chicken pieces in a mixture of oil, and ghee

Serve with lime wedges