If your chicken is a bit thicker, it’ll need a little longer. How long does it take to cook? Chicken that is around 1/2 an inch thick should need 3-4 minutes on each side for tender juicy chicken. Little bits may still stick to the pan or drop off the chicken, but it’s OK folks! Your dinner will still be delicious! If you try to move it too soon, the panko coating might stick to the pan. DON’T TOUCH the chicken in the pan until you’re ready to turn it over. Use a very sharp knife (obviously just watch your fingers!). This is a good option for really large chicken breasts. Prefer to slice rather than hit your chicken? If so, slice it in two pieces across the width. The panko chicken breasts will be golden brown and crispy! Then place the chicken into the pan (small kitchen tongs are good for this!).įor chicken that’s around half an inch thick, it’ll need around 3-4 minutes on each side. First, heat the oil on a medium-high heat in a large pan. Then you’re ready to pan-fry the chicken. Then press the chicken into the plate of panko bread crumb mixture until really well covered on both sides. I usually do this with the back of a spoon. Then smear the mustard mixture all over the chicken – on both sides. Grind salt and pepper all over the chicken. Great for when you’re having a bad day? □ Hit hard with a rolling pin until flat and even. Sandwich each chicken breast between 2 layers of plastic wrap/cling film. The panko mixture should be on a medium-sized plate because you’ll soon be pressing the whole chicken breast into it. Do it once and next time you’ll be a pro!įirst, I usually prepare the mustard mixture, and then the panko mixture. Possibly the most difficult part of this recipe is flattening the chicken so that it cooks evenly and quickly. To save time, I keep ready-shredded parmesan cheese in the freezer, ready to go!Ī little oil for cooking: I like to use olive oil, but any vegetable oil is fine. Parmesan cheese: Shredded or grated are both fine. Panko breadcrumbs will however give you the lightest, crispiest crumb! If you can’t find them, any breadcrumbs will work. They’re often in the Asian food isle at major supermarkets. Panko breadcrumbs: Panko breadcrumbs are extra fine Japanese breadcrumbs. Use around a quarter teaspoon for 2 cloves. If you don’t have fresh garlic, garlic powder is also fine. However, use whichever dried herbs you have or like (basil, oregano, thyme etc., or a mixture).Ĭrushed garlic: Also for mixing into the mustard mixture. I usually go for simple mixed Italian or Mediterranean herbs. Tip: Separate the yolk from the white by either letting the white run through your fingers into a bowl, or by moving the egg from one half of the cracked shell to the other, again letting the whites run into a bowl.ĭried herbs: To add to the mustard mixture. I added it to the mustard just to help the crumbs stay on the chicken while it’s in the pan. Mustard: I like Dijon, but American or another mild, yellow mustard is fine, too.Īn egg yolk: The original version of this panko crusted chicken didn’t include an egg. If you can only get really large ones, you can cut them in half if you like. This is essentially a 7 main ingredient recipe (plus seasoning and cooking oil!):Ĭhicken breasts: I like small to medium-sized boneless skinless chicken breasts. Alternatively, make chicken burgers, or use it to top a salad, or in a wrap. Serve by itself with a simple salad or veggies. Even your fussiest child will (hopefully) love it! The mustard, simple seasoning and parmesan panko give you tasty, juicy and moist chicken every time. For this recipe you’ll need just mustard and seasonings (and a little egg yolk to help the crumbs stick) before breading. ✔ No fussy breading! Traditionally, panko crumbed chicken requires three dishes with flour, egg and crumbs. ✔ Ready in around just 15 minutes, with just a few ingredients and steps. ✔ Both simple and fancy at the same time! Pair it with a simple but elegant salad and it’s either a perfect easy midweek meal, or worthy of serving to guests.
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