Mango Salsa Chicken

Recipe View Prepare the Mango Salsa: In a medium bowl, gently combine the diced mango, red onion, cilantro, green bell pepper, and red chile pepper. Mix well and set aside at room temperature to allow the flavors to meld while you prepare the chicken. (Prep time: 15 minutes)

Recipe View Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This will ensure even cooking. (Prep time: 10 minutes)

Recipe View Create the Breading Station: In a shallow dish, whisk together the egg and milk. In a separate shallow dish, spread the panko bread crumbs evenly. (Prep time: 5 minutes)

Recipe View Bread the Chicken: Dip each chicken breast into the egg mixture, ensuring it's fully coated. Then, dredge it in the panko bread crumbs, pressing gently to help the crumbs adhere. (Prep time: 10 minutes)

Recipe View Chill the Chicken: Place the breaded chicken breasts on a plate or baking sheet and refrigerate for at least 30 minutes. This helps the breading set and prevents it from falling off during cooking. (Chill time: 30 minutes)

Recipe View Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded chicken breasts in the skillet, being careful not to overcrowd the pan. (Cook time: 6-8 minutes)

Recipe View Cook the Chicken (continued): Cook for 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). (Cook time: 6-8 minutes)

Recipe View Serve: Remove the chicken from the skillet and place on a plate lined with paper towels to drain excess oil. Serve immediately, topped with the fresh mango salsa and garnished with cilantro sprigs.