Panko bread crumbs as needed for coating chicken (about 1 cup)
Vegetable oil for pan-frying
Season the chicken with salt and rosemary. Dredge in the panko.
In a large skillet, heat a quarter inch of oil over high heat. When you see currents swirling in the oil, lay the chicken pieces into it, and lower the heat to medium-high. Cook until golden brown and cooked through, about 3 minutes per side.
As we know, the Japanese took the bread crumb to a higher level. Schnitzel is something it is recommended to be use with, so yes, I think it will work. We use it on chicken fried chicken, which is done the same as schnitzel, with good results.
@French Fries Yes, thanks for noting my error on preparation. I stand corrected, it probably will not stick if there is no egg or butter milk on the chicken before breading.
I suppose some of the bread crumbs would stick to the chicken, but probably not many. I definitely don't believe you can get the result achieved on the photograph that accompanies the recipe:
@French Fries Yes, thanks for noting my error on preparation. I stand corrected, it probably will not stick if there is no egg or butter milk on the chicken before breading.
I don't think this is at all what he intended, but most supermarket chicken has been brined and between the brine and myoglobin, if you don't rinse and pat your chicken it could possibly have enough moisture/binder (in the myoglobin) to adhere a decent amount of panko. I seriously doubt that was his assumption though.
Of course you all know the bechamel French coating technique (Villeroy) for suckling lamb côtelettes, also perfect with chicken and beef tenderloin. Finesse.
Of course you all know the bechamel French coating technique (Villeroy) for suckling lamb côtelettes, also perfect with chicken and beef tenderloin. Finesse.
Fine panko probably will work well, coarse not so much.
Blitz it i. Processor use as if flour.
Flour eggwash flour works well too make it a bit thicker.
Definitely probably maybe a typo in the OP recipe in my opinion. Haha
honey dijon chicken sounds good I gotta get off this site In songungrybat the moment lol
I dredge in flour and corn starch then egg and water then seasoned crumbs.
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