While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.
One of the keys to this technique is to use panko breadcrumbs, which are much larger, and more jagged than regular, fine breadcrumbs. If you can’t find them, you can easily make you own. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 F. oven until they are dried and crispy.
Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to attach the crumbs. I went very simple with my formula, but as I mention in the video, you can add all sorts of herbs and spices to yours. Either way, the next time you want crispy, breaded chicken with less mess, and more flavor, I really do hope you give this a try. Enjoy!
Ingredients for 2 portions:
2 large boneless, skinless chicken breasts (about 8-10 ounces each)
salt, freshly ground black pepper and cayenne to taste
1 tablespoon olive oil for searing
1/4 cup chicken broth for the pan
For the garlic breadcrumbs:
3 tablespoons unsalted butter
1/2 cup panko breadcrumbs
3 finely crushed or minced garlic cloves
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano
For the “glue:”
1 tablespoon mayo
1 teaspoon balsamic vinegar
1 1/2 teaspoon Dijon mustard
For the optional pan sauce:
1/3 cup chicken broth
juice from 1 lemon
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste
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