Foodie Blogroll

Tuesday, January 11, 2011

Lemon Pepper Panko Crusted Chicken

I have won a few giveaways lately and it might take me awhile to finally post a recipe that I've made with my winnings. Of course everything is taking me awhile to post lately, but I am trying and sticking with it.

I only comment on giveaways that I really want to win, and I really like Michale Chiarello's and his food looks awesome. I was excited to win this autographed copy of his latest cookbook from Megan's Cookin' and Progressopanko bread crumbs - Lemon pepper flavor!

I also really like cookbooks, and this one is beautiful! I only hope someday I will be able to actually make something from this cookbook! It is stunning and I enjoyed reading it, it offers a lot more than just recipes.
Now the panko I could use anytime! So I wanted to do something with them right away! Chicken or fish is a winner with lemon pepper. I saw this awesome chicken Suresh did on 3 Hungry Tummies it was Parmesan and herb crusted chicken schnitzel. So that was it! I love how quick and easy chicken will cook when you pound it thin. Tasty too!

My version... in one flat bowl I used some spicy brown mustard, garlic ginger paste, 1 egg, and 1 T of my Bonne Herbes Blend mix it up real good.

In another flat bowl or dish...half lemon pepper panko bread crumbs and half parmesan cheese. Mix that up real good.

To butterfly the chicken breast I cut halfway down the chicken breast then flap it out, then do the same thing on the other side... like you would for chicken piard. Open it up and between two sheets of plastic wrap gently pound the butterflied chicken breast so it is even all over.
Dip each piece of the chicken in the egg mix then press into the panko mix. With a little oil pan fry until golden and crispy. Then let it drain on some paper towels.

Serve it with a nice salad or like Suresh did with his homemade coleslaw! Check out Megan's Cookin' for more ideas on how she used the lemon pepper panko.
Thanks Megan and 3 Hungry Tummies! This turned out great! It's a perfect midweek meal.