If you slice it into pieces, it makes a perfect addition to a main dish salad. 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick. Everyone at my dinner table loved the chicken. Spray 9x13 baking pan with cooking spray. Roll breasts in Panko, coating thoroughly. Spread Panko onto large plate or into large bowl.
Immerse chicken breasts into egg/milk mixture, coating thoroughly. I think the Panko bread crumbs really make a difference as opposed to traditional bread crumbs. In medium bowl, beat egg and milk together add salt. The chicken came out crispier than anything I've made before. Place chicken into a 400 degree oven for about 30 minutes or until juices run clear and chicken is done. Dip the chicken into the egg, then into the Panko bread crumb mixture. In a separate shallow bowl, beat one egg and about 1 tablespoon of millk together. Next, I mixed the bread crumb mixture together with about 1 tablespoon of EVOO to keep it together. I put about 2 cups of the Panko bread crumbs into a shallow dish, then added about 1 tablespoon Paprika, 1 teaspoon of onion powder and 1 teaspoon of Lawry's seasoning salt. After going through my cabinets, I found a package of Trader Joe's Panko Bread Crumbs (Japanese bread crumbs). Mix the bread crumbs, Parmesan cheese, parsley, salt, and pepper together in a shallow pie dish or a deep plate. I defrosted a couple of chicken breasts, then sliced them into thin slices (2 fillets per breast). I do have a meal plan for the week, but after a couple of CI recipes being a bit labor intensive I opted to do something "off the plan" for tonight. Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again. Tonight, my Husband took our Oldest to karate and I got started thinking about what to make. Combine cheeses, bread crumbs and spices in a separate bowl. I've still managed to make a decent dinner each night, which is always a good thing.
We've had our Youngest home all week due to a fever and cold, so it's been a bit hectic. Optional – cheddar or some other kind of cheeseīacon or sausage (if you want a breakfast vibe)īrioche or sourdough bread (you could put it between two waffles if you’re adventurous)Īs you can see, you can really do anything with this crispy chicken.I was going to post about the dinner I made last night from Cook's Illustrated, but since tonight's chicken came out so perfect I am pushing that post to another night. Mayo or aioli (chipotle if you feel spicy) Serve with potato chips of choice (always) Coat chicken breast pieces on both sides with Buffalo sauce then evenly coat with bread crumb mixture. Pour Buffalo wing sauce into a separate bowl.
Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Tuscan or sourdough bread (or between two pieces of garlic bread – trust me it works) Preheat the oven to 400 degrees F (200 degrees C). My tip is to make extra chicken and have it for leftovers or to share with friends.The crispy chicken is served over a salad in this blog post, but with the extra chicken I make delicious sandwiches that are great if you’re in a hurry during the week. Below, I listed some of my favorite sandwich ideas. It’s super easy and is inspired by German schnitzel and Japanese katsu. I developed this crispy chicken recipe over the past couple of months and I just had to share it so you can make it too. Coat the chicken breasts or cutlets by dredging them in the seasoned flour first, then the beaten egg, and finally in the Panko mixture. This is a guest post from one of my “zesty” sons, Jacob.
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