What are your Favorite Chicken & Panko recipes?
My culinary whiz kid (good at telling me things to cook!) asked me last night if I can make him Panko crusted chicken
I'm thinking of a pan fried chicken (have boneless breasts) with a simple arugula salad.
My plan is to dredge the chicken in flour/egg/panko and sprinkle lemon juice on top when done. Arugula dressed with EVOO, lemon, salt & pepper.
Seems very uninspiring so I thought I'd post to see what culinary creations you CH's have come up with for boneless panko crusted chicken
Looking forward to your feedback!
Last night we went to the other extreme and did the most simple dish we could come up with - schnizel and chips. Pound the chicken as thin as humanly possible. Mix the panko with salt, pepper and paprika. Dip in egg, then panko, then fry quickly in very hot oil. Usually we make our own french fries but last night we used frozen. Put the schnitzel in pitas or serve on a plate. I like mine with squeezed lemon, the offspring uses ketchup. I'm not a big ketchup on meat fan but for some reason, it works perfectly here.
Chicken Cutlet (dakkaseu 닭까스- Chicken Katsu - チキンカツ)
Note: The Korean name (kaseu) for this type of dish is borrowed from the Japanese language
Ingredients (4 servings)
4 boneless skinless chicken thighs or 4 half breasts (approximately 3lb)
3/4 cup corn or potato starch
1/4 teaspoon salt
1/4 teaspoon white pepper
4 cloves fresh garlic
1 cup panko
oil for frying (about 1 cup)
3 or 4 Korean (jadu 자두) or Japanese (Suomomo 李 or 酸桃, or すもも, or スモモ) plums, Seeded
1 tablespoon honey, brown sugar, or sugar
1 tablespoon soy sauce
1 teaspoon rice or white vinegar
1 teaspoon rice cooking wine or mirin
cornstarch (if needed)
1/4 medium green cabbage
2 tablespoon mirin or rice wine (substitute: dry sherry mixed with 1/4 teaspoon sugar)
1 teaspoon white pepper
1 teaspoon sugar
Remove peel and seed from the plum, then either force the fruit through a strainer, or add fruit and liquids to a blender and blend until smooth.
Combine all ingredients (except cornstarch) in a sauce pan and gently heat to a simmer over low heat.
Cook for one minute at a slow simmer, adding cornstarch (mix with water to create a slurry) if needed to thicken the sauce.
Remove from heat and let cool.
Shred the cabbage into fine, long shreds.
Place shredded cabbage into a mixing bowl.
Combine other ingredients in a small bowl and mix well.
Drizzle seasoned mix over the cabbage and toss.
Let stand in refrigerator until just before serving time.
Toss again before serving, transfer to a colander, and drain excess liquid.
Trim any excess fat from meat.
For very thick cuts, slice the thigh or breast in half, stopping the cut about 1/4 inch before slicing completely through the meat.
Using the back edge of a heavy knife, or a tenderizing hammer, pound the meat down to about 1/4 inch thickness.
Lightly salt and pepper each side of the cutlets.
Fine chop the garlic cloves (very fine), then place evenly on the top side of the meat. Use the back edge of the knife (or smooth side of hammer) and LIGHTLY pound garlic into the meat.
Let stand ten minutes.
Place starch and panko into separate plates (large enough to hold one cutlet).
Beat eggs in a flat bowl (large enough to dip one cutlet).
Arrange containers: Starch - eggs - panko.
Heat a pan with 1/4 inch neutral flavored oil over high heat.
Dredge a cutlet through the starch, coating both sides, then dip in egg, and finally dredge through Panko - evenly coating both sides.
Place coated cutlet in hot pan and cook one to two minutes per side, until medium to dark golden brown.
Repeat with each cutlet.
Place an equal amount of seasoned cabbage on each of four plates.
Slice each cutlet into strips and place on top of the cabbage.
Serve with white or jasmine rice and dipping sauce.
My favorite chicken and panko recipe would be for Chicken Katsu.. I love pounded chicken breast dipped in egg and panko mixed with garlic powder, white pepper and salt, then fried and served over shredded cabbage with sliced green onion and sesame seeds.Either make the tonkatsu sauce out of worchestershire,soy and ketchup or use plum sauce (which isn't traditional).
thanks to all for the inspiration! my son leans towards tomato based sauces so i used sandih's & lhb78's inspiration and roasted the tomatoes. I then deglazed the skillet that I cooked the chicken in with some wine, tossed the tomatoes in and threw in some capers at the end.
it was phenomenal!
served it with some plainly dressed pasta (olive oil, garlic, parsley, salt, pepper, red pepper flakes, parm) and a lightly dressed arugula salad - truly awesome meal!
my son is allergic to peanut(s) but the asian inspired version looks fantastic and i'll think I'll tackle that when he's at his dad's next week! I'm thinking a cuke salad with sesame oil, rice wine vinegar and soy would make a great side.
I think i will definitely try baking the chicken as pcdarnell recommends - as much as I love my big 14" skillet, it is a pain to clean.....
Again thanks for your tips!
I have a recipe that is a favorite in my family that calls for pounding the breasts to about 3/8" thickness, then you dredge them in a mixture of 1 stick melted butter, 2 cloves pressed garlic and 2 or 3 Tbsp dijon mustard, stirred hard until emulsified. Then you dip them in a mixture of 2 c. panko, 1 c. grated parmesan and chopped parsley. My recipe calls for baking them for 25 min at 375 until golden. It is very easy and really delicious. The leftovers are great in sandwiches.
I made breaded chicken with a warm roasted tomatillo "salsa" last night. It was really tasty despite that I had intended the salsa to be spicy and served with chips.
I got some tomatillos over the weekend (never tried them before), roasted them for a few hours in the oven with a variety of small tomatoes, two big sprigs of rosemary and a whole cayenne pepper- (cherry, grape and yellow pear shaped ones). Then I added a few small garlic cloves and blended it all together (removed therosemary and seeds from the pepper) I had thought this would create a hot salsa but instead I got a sweeter thicker product.
If you like goat cheese, you should love this. It's very light and yummy.
4 tsp olive oil (divide into 2 seperate bowls)
4 boneless, skinless chicken breasts
2/3 c low-fat buttermilk
1 c panko bread crumbs
3 cloves garlic minced
3 tbsp dry white wine
1 1/2 c grape tomatoes, each cut in half (or cherry tomatoes)
1/4 c basil minced
2 tbsp goat cheese
Pund chicken breasts until thin. Add 2 tsp olive oil to non-stick pan and heat over med. Pour buttermilk into shallow dish/pie pan. Put bread crumbs in another pan. Dip chicken in buttermilk to coat, then into the bread crumbs. Place chicken in hot skillet, until thermomter registers 170 degrees and chicken is golden brown. Can be kept in a warm oven till the rest is finished. When all the chicken is cooked, place the remaining 2 tsp oil in the skillet over med-low heat. Add garlic and saute till tender and light brown, add wine and increase heat to med-high. Simmer until wine is reduced and the pan is almost dry. Stir in tomatoes and cook until hot through. Just before serving, stir in the basil into the tomato mixture. To serve, divide the tomato relish among the 4 chicken breast, spooning it on top. Sprinkle goat cheese on top of the relish and enjoy.