ISO: ISO: Your favourite recipe that calls for Panko!
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Heathers SF "Crispy Mustard Lamb Chops (I used pork chops) was quick and tasty.
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Rec: Spicy Fried Chicken
This recipe is adapted from Ming Tsai's Spicy Fried Chicken. He served it with a very spicy, tangy cole slaw (which we didn't care for so I serve it with a sweet cole slaw).
Spicy Fried Chicken
1-1/2 lbs of boneless, skinless chicken breasts, either cut in 1/3's or wide strips (for fast cooking)
(may need to flatten some pieces for faster cooking too)
2 cups buttermilk
1/8 cup Sambal Oulek
1 T garlic, finely minced
1/2 T ginger, finely minced
1 T honey
1/8 cup low sodium soy sauce
1/2 T coarse ground black pepper
1 lemon juiced
***************
1 bag (6 oz) Panko bread crumbs
1/2 T dried red pepper flakes
1/2 T paprika
1 T sesame seeds
1/2 T cumin
Salt for seasoning
Canola oil for frying
Lemon wedges (optional)
In a large bowl, mix together the buttermilk, sambal, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferably overnight.
In another large bowl, mix together the panko, red pepper flakes, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt.
Place chicken in panko bowl and completely coat the chicken.
Heat oil to 350 degrees and fry until brown. Drain on paper towels and season again lightly with salt. Serve with lemon wedges.
This recipe is adapted from Ming Tsai's Spicy Fried Chicken. He served it with a very spicy, tangy cole slaw (which we didn't care for so I serve it with a sweet cole slaw).
Spicy Fried Chicken
1-1/2 lbs of boneless, skinless chicken breasts, either cut in 1/3's or wide strips (for fast cooking)
(may need to flatten some pieces for faster cooking too)
2 cups buttermilk
1/8 cup Sambal Oulek
1 T garlic, finely minced
1/2 T ginger, finely minced
1 T honey
1/8 cup low sodium soy sauce
1/2 T coarse ground black pepper
1 lemon juiced
***************
1 bag (6 oz) Panko bread crumbs
1/2 T dried red pepper flakes
1/2 T paprika
1 T sesame seeds
1/2 T cumin
Salt for seasoning
Canola oil for frying
Lemon wedges (optional)
In a large bowl, mix together the buttermilk, sambal, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferably overnight.
In another large bowl, mix together the panko, red pepper flakes, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt.
Place chicken in panko bowl and completely coat the chicken.
Heat oil to 350 degrees and fry until brown. Drain on paper towels and season again lightly with salt. Serve with lemon wedges.
REC: Goat Cheese, Apricot & Sage-Stuffed Chicken Breasts...
GOAT CHEESE, APRICOT, & SAGE-STUFFED CHICKEN BREASTS
Recipe By :Laura Werlin
Serving Size : 4
1 tablespoon olive oil
1 cup finely chopped yellow onion -- (about 1/2 large onion)
2 small cloves garlic -- minced
1 tablespoon chopped fresh sage leaves
Salt and freshly ground black pepper
1/4 cup dried apricots -- (about 2 ounces) plumped in hot water, drained, and cut into 1/4-inch pieces
1/2 cup fresh goat cheese -- ( 2 or 3 ounces) (or use fromage blanc or softened cream cheese)
2 pounds boneless skinless chicken breasts -- (2 whole) each cut in half lengthwise
1 egg -- lightly beaten
1 cup panko -- or use toasted coarse bread crumbs
5 tablespoons unsalted butter
2 tablespoons white wine
1/2 cup unsalted chicken stock
1 Whole fresh sage leave -- for garnish
Preheat the oven to 400 degrees F.
In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don’t let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.)
Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper.
Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.
GOAT CHEESE, APRICOT, & SAGE-STUFFED CHICKEN BREASTS
Recipe By :Laura Werlin
Serving Size : 4
1 tablespoon olive oil
1 cup finely chopped yellow onion -- (about 1/2 large onion)
2 small cloves garlic -- minced
1 tablespoon chopped fresh sage leaves
Salt and freshly ground black pepper
1/4 cup dried apricots -- (about 2 ounces) plumped in hot water, drained, and cut into 1/4-inch pieces
1/2 cup fresh goat cheese -- ( 2 or 3 ounces) (or use fromage blanc or softened cream cheese)
2 pounds boneless skinless chicken breasts -- (2 whole) each cut in half lengthwise
1 egg -- lightly beaten
1 cup panko -- or use toasted coarse bread crumbs
5 tablespoons unsalted butter
2 tablespoons white wine
1/2 cup unsalted chicken stock
1 Whole fresh sage leave -- for garnish
Preheat the oven to 400 degrees F.
In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don’t let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.)
Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper.
Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.
REC: Crispy Pork Cutlets with Citrus Sauce...
Crispy Pork Cutlets with Citrus Sauce
Recipe By :Food & Wine/May 2003
Serving Size : 4
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1/4 cup fresh orange juice
1/2 cup all-purpose flour
2 large eggs
2 tablespoons water
2 1/2 cups panko -- or dry bread crumbs
1 pound pork tenderloin -- cut into twelve 1/2-inch-thick slices and pounded 1/8-inch thick
Salt and freshly ground pepper
Vegetable oil -- for frying
1/2 cup orange sections -- coarsely chopped or tangerine sections
1. In a small bowl, stir the soy sauce with the mustard and the orange juice until combined. Set the sauce aside.
2. Put the flour in a shallow bowl. In another shallow bowl, beat the eggs with the water. Spread the bread crumbs in a third shallow bowl. Season the pork slices with salt and pepper, then dredge them in the flour, shaking off the excess. Dip the slices in the beaten egg and then coat them completely with the panko bread crumbs.
3. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the pork slices over high heat until they are browned and crisp, about 2 minutes per side; if the pork browns too quickly, lower the heat. Transfer the fried pork to paper towels to drain, then keep the slices warm in a low oven while you fry the rest.
4. Arrange the pork slices on plates. Top the pork slices with the chopped orange sections and serve, passing the citrus sauce at the table.
Crispy Pork Cutlets with Citrus Sauce
Recipe By :Food & Wine/May 2003
Serving Size : 4
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1/4 cup fresh orange juice
1/2 cup all-purpose flour
2 large eggs
2 tablespoons water
2 1/2 cups panko -- or dry bread crumbs
1 pound pork tenderloin -- cut into twelve 1/2-inch-thick slices and pounded 1/8-inch thick
Salt and freshly ground pepper
Vegetable oil -- for frying
1/2 cup orange sections -- coarsely chopped or tangerine sections
1. In a small bowl, stir the soy sauce with the mustard and the orange juice until combined. Set the sauce aside.
2. Put the flour in a shallow bowl. In another shallow bowl, beat the eggs with the water. Spread the bread crumbs in a third shallow bowl. Season the pork slices with salt and pepper, then dredge them in the flour, shaking off the excess. Dip the slices in the beaten egg and then coat them completely with the panko bread crumbs.
3. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the pork slices over high heat until they are browned and crisp, about 2 minutes per side; if the pork browns too quickly, lower the heat. Transfer the fried pork to paper towels to drain, then keep the slices warm in a low oven while you fry the rest.
4. Arrange the pork slices on plates. Top the pork slices with the chopped orange sections and serve, passing the citrus sauce at the table.
dawn_mo
Well-known member
REC: Dijon Chicken With Panko Crust
This is very good and very easy. I think you will enjoy it.
* Exported from MasterCook *
DIJON CHICKEN WITH PANKO CRUST
Recipe By :SUNSET ANNUAL 1989
Serving Size : 6-8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
1/4 cup melted butter
1/4 cup Dijon mustard
2 cloves garlic -- minced or pressed
1/2 cup panko crumbs (Japanese-style crumbs)
2 tablespoons grated Parmesan cheese
1 1/2 tablespoons minced fresh parsley
8 boned chicken breast halves -- skinned
Dijon Sauce:
1/2 cup mayonnaise
1/4 cup Dijon mustard
In a large bowl, whisk together melted butter, 1/4 cup Dijon mustard, and garlic. In another bowl, mix panko, Parmesan, and parsley. Turn chicken breast halves in butter mixture to coat completely. Lift out and dip rounded side of each breast into panko mixture. Place breasts, crumb side up, in a single layer in a 10 x 15-inch rimmed baking pan. Bake in a 500 degree oven until crumbs are golden and chicken breasts are are white in center of thickest part (cut to test), about 15 minutes. Place 1 or 2 breasts on each dinner plate. Serve whole, or cut crosswise into thick slices. Accompany breasts with Dijon sauce. Serves 4 to 8.
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This is very good and very easy. I think you will enjoy it.
* Exported from MasterCook *
DIJON CHICKEN WITH PANKO CRUST
Recipe By :SUNSET ANNUAL 1989
Serving Size : 6-8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
1/4 cup melted butter
1/4 cup Dijon mustard
2 cloves garlic -- minced or pressed
1/2 cup panko crumbs (Japanese-style crumbs)
2 tablespoons grated Parmesan cheese
1 1/2 tablespoons minced fresh parsley
8 boned chicken breast halves -- skinned
Dijon Sauce:
1/2 cup mayonnaise
1/4 cup Dijon mustard
In a large bowl, whisk together melted butter, 1/4 cup Dijon mustard, and garlic. In another bowl, mix panko, Parmesan, and parsley. Turn chicken breast halves in butter mixture to coat completely. Lift out and dip rounded side of each breast into panko mixture. Place breasts, crumb side up, in a single layer in a 10 x 15-inch rimmed baking pan. Bake in a 500 degree oven until crumbs are golden and chicken breasts are are white in center of thickest part (cut to test), about 15 minutes. Place 1 or 2 breasts on each dinner plate. Serve whole, or cut crosswise into thick slices. Accompany breasts with Dijon sauce. Serves 4 to 8.
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My favorite would be my Panko-Crusted Sesame Chicken recipe
http://boards.epicurious.com/thread.jspa?messageID=544799
http://boards.epicurious.com/thread.jspa?messageID=544799
http://boards.epicurious.com/thread.jspa?messageID=544799
http://boards.epicurious.com/thread.jspa?messageID=544799