Tuesday, April 13, 2010

Crazy for Panko

Panko Bread Crumbs, that is.



I recently wrote a truly exhilarating post on the items in my pantry. The top item that was in my pantry was Progresso bread crumbs. But I didn't specify. I always have regular bread crumbs, but I also always have Panko Bread crumbs. Why? They rock. Plus, a lot of people don't know what they are, so if you just throw out the words "Panko bread crumbs," you automatically go up in cool points.

So ... the question is:



Unlike the standard bread crumbs, Panko bread crumbs are crispy. So instead of having a "soft coating" on meat, you get a crispy crust once the meat is cooked. Panko is the Japanese word for bread crumbs. I didn't steal that off the bread crumb box, I actually knew that. Side note: this means that in total, I know 1 whole Japanese word.

You can use Panko bread crumbs on chicken, fish, pork; anything you would want to use a breading on. In my case, because my husband is secretly a 7-year-old, I frequently use Panko bread crumbs to make chicken fingers. This way, Mr. Fo is happy because he can have chicken fingers with ketchup and pretend he is at McDonalds. In turn, I am happy because I can say I am making something that is "Panko encrusted."

So here is my EASY, QUICK AND DELISH recipe for the ever glamorous:

Panko Encrusted Chicken (Fingers)
:

Ingredients:

1 package of chicken tenders (or whatever meat or fish you choose)
A handful or so of Panko bread crumbs
A smaller handful of Parmesan cheese
Salt and pepper to taste
A beaten egg
Any other spices that suit your liking

Here we go:

1: Mix your panko, cheese and spices together in a bowl.



2. Beat an egg and dip your chicken into the egg. No picture here as everybody knows a beaten egg looks like.

3. Dip the egg-coated chicken into the panko mixture:



4. Heat up a pan on the stove to about Medium/Medium high heat. I like to leave it at a medium temp because I have a tendency to burn chicken if I try to rush and cook it on a high temperature. Once the pan is hot, get out your fancy olive oil dispenser thingy for coating the pan:



(This was a purely gratuitous shot of my new Olive Oil dispenser thingy (it's legal name)). I got this from Sur La Table for only $7.99. If I could marry a store, it would be Sur La Tab. Mr. Sur La Tab, if you are listening, please let me be Mrs. Sur La Tab. We could be happy together.

5. Cook the chicken, about 5-6 minutes on each side. Tip: Before putting the chicken on the skillet, shake off the excess panko crumbs! I promise, stray panko crumbs will burn in 5 seconds, creating a smoky kitchen and a husband asking if everything is okay (but really just wondering if his dinner is ruined).



6. Eat your sophisticated chicken fingers with Japanese breadcrumbs. We are so cultured at the Fo Household, and you can be too. Just be sure to always stock Panko in your pantry.



Happy eating!

5 comments:

  1. I'm a sucker for breaded...well...anything!!! I didn't realize progresso made panko. I'm definitely going to have to try that!! Thanks for the recipe!

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  2. p.s.
    You could totally turn that into some chicken parm!!

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  3. I'm with you. Panko crumbs are far superior in my opinion!! Yummy!

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  4. I will have to try these out! I love chicken fingers.

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