By Stir It Up! Editor, Kendra Nordin
By Maria Zoitas of “Maria’s Homemade”
2 chicken breasts**
1 cup all-purpose flour
4 whole eggs, beaten
2 cups of Panko breadcrumbs
2 cups of pumpkin toasted and shelled pumpkin seeds
1 teaspoon salt (kosher)
1 teaspoon black pepper
1 teaspoon fine chopped oregano leaves
1 teaspoon orange zest
1 cup sunflower oil
1. Preheat oven to 350 degrees F.
2. Slice chicken breasts in half and pound them down lightly until they are 1-/4-inch thick.
3. In three separate bowls set up as follows: one bowl of flour; one bowl of beaten eggs; combine the Panko breadcumbs, pumpkin seeds, salt, black pepper, chopped oregano and orange zest in the third bowl.
4. Coast the chicken breast with flour, then dip into beaten eggs, and then roll in the breadcrumb mixture.
5. In a sauté pan, heat up the oil at medium heat. Lightly sauté the coated chicken breast until it reaches a golden color – about 1 minute on each side.
6. Place the chicken breast onto a sheet pan and cook it for 10-15 minutes.
** Note: You can also use your favorite fish fillet instead of chicken. Either reduce the oven cooking time, or cook through in the sauté pan.
