Or, how finding the right ingredients can make all the difference in the world!
Many times in previous years, I tried to make chicken cutlets. Or, milanesas (with chicken instead of veal), or whatever sort of breaded and sautéed or fried concoction you would like to call this deliciousness. But it always ended up soggy and not very tasty.
And then.
One day.
I bought Panko breadcrumbs rather than regular breadcrumbs. Not sure why. Although, probably because Mark Bittman told me to. And, lo, the deliciousness followed.
So now we use them all the time. Probably on a weekly basis. They are straight up delicious, and can be used to make a healthier tastier version of the chicken nuggets all the coolest toddlers are eating now-a-days.
I present to you: Panko crusted chicken. Simple, less than 20 minutes, dead delicious for days. Thank me later.
Ingredients:
Chicken breast
Panko Breadcrumbs
Eggs
Oil/Butter
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| Snooty organic non GMO panko breadcumbs optional. |
Step 1: Pound your chicken flat. While you do this, heat your pan over medium heat with some oil or butter.
Pounding your chicken flat is another grand discovery that has changed my life. Smash those chicken breasts like they insulted your experimental methodology! Pretend they're Reviewer 2! They're standing between you and a revise and resubmit! Smoooosh them! Get a nice, evenly distributed chicken breast to cook with. This makes the whole thing run smooth.
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| Thalia SMASH! |
Step 3: Dip your lovely flat egged chicken breasts into your panko bread crumbs.
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| Step 2! |
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| Step 3! |
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Step 4: Put directly into your hot pan. And, remembering my earlier post on cooking chicken. 3 minutes wait, then turn, 3 minutes wait, then flip, 3 minutes wait, then turn, 3 minutes wait, then you're done!
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| Look at that delicious golden brown! |
Feed to whomever you've got around that might be hungry. Small toddler, grumpy husband, visiting dignitaries.
Enjoy!
