- 6 boneless skinless chicken breasts
- Salt and pepper
- 1 1/2 cups panko bread crumbs or dried potato flakes
- 1/2 cup grated Asiago cheese
- 3/4 cup mayonnaise
- 2 cloves garlic, minced
- Olive oil to pan-fry
Pound the chicken breasts with flat meat mallet between two pieces of plastic until they are about 1/2-inch thick.
Pat the chicken dry and sprinkle with salt and pepper.
Mix together bread crumbs and Asiago cheese.
Combine mayonnaise with minced garlic.
Brush chicken with the garlic mayonnaise and coat with the panko-Asiago mixture.
Coat a large non-stick skillet with olive oil over medium-high heat. Add chicken breasts, being careful to not crowd the pan. Fry chicken about 4-5 minutes per side or until juices run clear and internal temperature reads 165°F. Place on paper towels on an oven-proof plate in a low-temperature oven until they’re all cooked and ready to serve.
Serve with a dipping sauce.