Baked Chicken Pane Recipe
Experience the perfect fusion of flavors with this delicious baked chicken pane featuring American Garden Bread Crumbs Roasted Garlic. This recipe transforms simple chicken breasts into a crispy, golden delicacy that rivals any restaurant dish. This baked chicken pane delivers all the satisfying crunch and flavor you crave with less oil and easier cleanup, making it perfect for busy weeknights or special family dinners when you want impressive results without the fuss. Serve with a creamy, tangy sauce made from American Garden Real Mayonnaise Original and American Garden Ketchup, every bite comes together beautifully for a satisfying and well-rounded meal.
Perfect Pairings for Baked Chicken Pane
- Caesar salad dressed with American Garden Creamy Caesar Dressing & Dip
- Pasta salad featuring American Garden Real Mayonnaise Light
- Steamed broccoli with American Garden Lemon Juice
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20m
5 
MEDIUM
Ingredients
500g chicken breasts chopped into wide slices
½ teaspoon salt
½ teaspoon white pepper
½ cup flour
1 cup American Garden Bread Crumbs Roasted Garlic
2 large eggs
1 tablespoon milk
2 tablespoons vegetable oil
For serving:
½ cup American Garden Real Mayonnaise Original
¼ cup American Garden U.S. Ketchup
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Preparation
Preheat oven to 180°C and line a baking tray with parchment paper or lightly grease with oil.
Set up your breading station with three separate bowls: place flour in the first bowl, American Garden Bread Crumbs Roasted Garlic in the second, and whisk together eggs and milk in the third.
Season chicken breast slices with salt and white pepper on both sides.
Coat each chicken slice in flour, shaking off any excess.
Dip into the egg mixture until fully coated.
Press into the garlic bread crumbs, making sure both sides are well covered.
Place breaded chicken on the tray without overlapping pieces.
Lightly brush or drizzle vegetable oil on top to help it crisp up.
Bake for 20–25 minutes or until chicken is cooked through and coating is golden brown.
While baking, make a simple dipping sauce by mixing American Garden Real Mayonnaise Original and American Garden U.S. Ketchup in a bowl.
Let chicken rest for 3–5 minutes, then serve with the mayo-ketchup sauce on the side.
How Do You Get a Crispy Coating on Baked Chicken Pane?
Getting that perfect crispy coating on your baked chicken pane is all about the right steps. First, make sure to press the American Garden Bread Crumbs Roasted Garlic firmly onto the chicken so they stick well and cover evenly. Don’t skip the flour as it helps the egg stick better. For even crispier results, let the breaded chicken rest for 10 minutes before baking so the coating sets. And be sure to give each piece enough space on the baking sheet to avoid steaming and keep that crunch!
How Should You Store Baked Chicken Pane?
To keep your baked chicken pane fresh and tasty, store the cooked pieces in the refrigerator for up to 3 days. When you're ready to enjoy them again, reheat in the oven at 175°C to bring back their crispiness. You can also freeze the uncooked, breaded chicken for up to 2 months to have a quick meal on hand. Keep the sauce in a separate container in the fridge for up to a week. For added convenience, portion any leftovers into containers for easy lunches during the week.