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.
We've had our Youngest home all week due to a fever and cold, so it's been a bit hectic. I've still managed to make a decent dinner each night, which is always a good thing. Tonight, my Husband took our Oldest to karate and I got started thinking about what to make. 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.
I defrosted a couple of chicken breasts, then sliced them into thin slices (2 fillets per breast). After going through my cabinets, I found a package of Trader Joe's Panko Bread Crumbs (Japanese bread crumbs). 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. Next, I mixed the bread crumb mixture together with about 1 tablespoon of EVOO to keep it together. In a separate shallow bowl, beat one egg and about 1 tablespoon of millk together. Dip the chicken into the egg, then into the Panko bread crumb mixture. Place chicken into a 400 degree oven for about 30 minutes or until juices run clear and chicken is done.
The chicken came out crispier than anything I've made before. I think the Panko bread crumbs really make a difference as opposed to traditional bread crumbs. Everyone at my dinner table loved the chicken. If you slice it into pieces, it makes a perfect addition to a main dish salad. Enjoy!
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10 comments:
That torikatsu looks good! Nice and crispy and golden brown. Panko bread crumbs are my favorite and I tend to use them a lot.
What you made is called Chicken Katsu and it's a popular Japanese dish, often times made with pork instead (called Ton-Katsu or Pork Katsu). Panko's main use are for these dishes as well as deep fried shrimp (called Ebi-Fry). I hope you try using pork or shrimp next time- I'm sure your guests will enjoy it as well!
Kevin and Anon. - I guess I unintentionally made the Japanese dish. I was just seeking a really crispy crust and added some seasonings I knew my family would love. I will have to give it a try with pork and shrimp another time. Thanks!
I discovered panko a few years ago and now, it is my favorite coating for everything. You're right. It makes the crispiest chicken ever. I have even found Italian style panko and whole wheat panko. It is definitely becoming a mainstream ingredient.
I have had chicken and pork Katsu many times, and I was not aware that anything coated in panko was considered katsu. Whenever I have had that dish, it has always had a special sauce on it.
Love Panko, often times very expensive, but it makes things very crispy. Plus, I love them when they come in sushi. Going to have to try this recipe.
sgcc - I'm happy I'm not the only one who didn't realize that anything coated in panko would be considered katsu. I learned something new today! :) I'm going to look for the Italian style Panko and the Whole Wheat Panko next time I go shopping.
Jerry - do give this a try, the panko coating really makes the chicken extra crispy... which is something my family loves.
I am a Panko lover as well. I rarely use regular breadcrumbs anymore!
I just added Panko to my grocery list
Love, love, love panko. Works great for fried shrimp. :)
Oh, yes, Panko is going to be a regular staple in my pantry from now on! I can't wait to try some other variations.
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