Tuesday, April 26, 2011

Chicken Escaloppes

This is a great way to cook chicken breasts - any leftovers taste delicious in a sandwich!

  • 1 cup  flour
    3 eggs, beaten
  • 2 cups  panko* or fine breadcrumbs
    4 chicken breasts, beaten down to a uniform thickness
  •   Salt and freshly ground pepper
    1/2 cup oil ( I like using peanut oil)
    6 tbs butter
  • 2 tsp  capers
    2 tbs lemon juice and 1 tbs  chopped parsley
    picture by Quentin Bacon

1. Put the flour, eggs and panko in three separate shallow bowls. Season the chicken breasts with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko , pressing lightly.
2. Heat 1/4 cup of  oil. Add half  the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt. Repeat with the remaining oil and chicken.
3. Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

Panko (パン粉?) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods such as tonkatsu. Panko is made from bread electrically baked without crusts, and it has a crisper, airier texture than most types of breading found in Western cuisine.[1]Outside Japan, it is becoming more popular for use in Asian and non-Asian dishes, is often used on fish and seafood, and is often available inAsian markets and specialty stores. Increasingly, it is also available in many large supermarketsPanko is produced worldwide, particularly in Asian countries including JapanKoreaThailandChina and Vietnam

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.