Friday, July 17, 2009

Panko Crusted Chicken Breasts

picatta


This is not brain surgery, it's just a good way to saute chicken breasts.

Thank God for Panko breadcrumbs. How did I manage all these years without these wonderful crunchy Japanese style breadcrumbs?

Here is an easy weeknight dinner. Sort of like a piccata but without the white wine.

Start with F.E.B.

This is a test. Remember FEB? Yes you do.

It's FLOUR. EGG. BREADCRUMBS. That is the only way I can remember how to bread chicken breasts. I am a dope.

In 3 bowls, lay out your flour mixed w/ salt & pepper, 2 beaten eggs and panko crumbs.

Now dip your thinly sliced (or pounded thin) chicken breasts in each bowl, one at a time to coat, ending with the panko crumbs.

Tip: I finally sprung for a can of grapeseed oil. I have been reading so much about this natural, tasteless, oil. It is great for frying and can stand up to high heat.
Use instead of olive oil when frying or sauteing. It really made a difference.




In a heavy skillet, heat your canola or grapeseed oil and cook your chicken breasts until they are starting to brown. Notice how the grapeseed oil doesn't burn or smoke.
What a pleasure. The coating was nice and light, not greasy.



Turn chicken once to cook the other side and remove from the pan.
Blot on paper towels.

Turn the heat off and swirl in a few tablespoons of butter, a squeeze of lemon juice, fresh parsley and 2 tablespoons of capers.



Spoon this sauce over panko crusted chicken breasts and you have a delicious, easy dinner.



16 comments:

Meghan said...

Wow this looks so incredible! I love using panko. I will have to think about getting some grapeseed oil!

Zoe said...

I just made panko crusted drumsticks. These chicken breasts look crunchy but tender. Thanks for the grapeseed oil tip!

kat said...

That just looks fantastic, I would like it for breakfast now please

Ulla said...

gorgeous!:) now I am craving this:)

Cookie said...

What do you have on the side? That looks delicious as well

Patsyk said...

definitely going to try grapeseed oil next time! I always keep Panko bread crumbs on hand since they make everything so nice and crunchy!

LaDue & Crew said...

I was looking at Grapeseed oil the other day. I think I'll have to go back and get some now ;-)

The Food Hunter said...

This is great. I've never used grapeseed oil before. I think I'll get some over the weekend and give it a try. Thanks

Olga said...

Great minds think alike! Just a few days ago I made panko crusted porkchops!

Colloquial Cook said...

Amazing but true = your olive oil is La Tourangelle, which is originally made in Tours, where I'll be living in a little while! The company was bought by a chap from california and he is now making oil from Loire valley walnuts in France and other kinds in California. It's meant to be a really good oil!

Karen said...

Yum! This looks good and I love capers, too. I haven't tried grapeseed oil... will have to look into it. I've created a new breading that I particularly like for fried fish. I mix flour, cornmeal and bread crumbs and season it with tons of black pepper, garlic powder, dried parsley, paprika, Old Bay, and anything else I can get my hands on in the cupboard. Each time I make it I purposely season it even more to see if I can really get *too* much, but it always is delicious. You thought I was going to write a comment instead I wrote a book. LOL

StaceyEsq said...

Variations on a theme, but I make Chicken or Pork Katsu in a similar fashion, just with a different dipping sauce. I'll definitely pick up some grapeseed oil at your suggestion, though! And I can't believe how popular Panko crumbs are getting!

Kim said...

I just tried a version of this the other night and I love panko! I used regular old canola oil, but I would love to buy grapeseed. I'm glad to hear you like it before I invest in a good bottle of it. Great looking chicken : )

Lori Lynn said...

Hi Stace - Do try La Tourangelle toasted sesame oil as well, it is far superior to ordinary supermarket brands.
The chix looks great.
LL

Ciao Chow Linda said...

I switched to panko too for dishes like this and it's great. I've never tried grapeseed oil - but in California I did an olive oil tasting where they included walnut oil - I'm sold on that now.

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