Chicken Breast, pounded to medium thickness
3 Tablespoons Flour
6 Tablespoons Milk
1 Teaspoon Each Salt & Sugar
Panko
Lemon
Italian Parsley, chopped
3 Tablespoons Flour
6 Tablespoons Milk
1 Teaspoon Each Salt & Sugar
Panko
Lemon
Italian Parsley, chopped
Panko is a wonderful, course, Japaneese breadcrumb. Light and lovely, it provides a killer texture to breaded dishes. You should be able to find it at nearly every supermarket.
Begin by mixing flour, salt, sugar, and milk. Dip chicken into mixture, then dip coated chicken into panko. Coat evenly. Let rest 15 minutes, then fry at 360 for about 6 minutes. Use your eyes and ears to tell you when it's done.
Remove chicken to cooling rack or paper towel, let cool for 2-3 minutes. Squeeze lemon onto crispy chicken, then top with chopped Italian parsley.
Begin by mixing flour, salt, sugar, and milk. Dip chicken into mixture, then dip coated chicken into panko. Coat evenly. Let rest 15 minutes, then fry at 360 for about 6 minutes. Use your eyes and ears to tell you when it's done.
Remove chicken to cooling rack or paper towel, let cool for 2-3 minutes. Squeeze lemon onto crispy chicken, then top with chopped Italian parsley.
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