Panko Perfect Poultry

August 14, 2012

This easy recipe is the perfect starting point for any dish featuring fried chicken breasts.  You can top it with a melted lemon, butter, caper sauce to make it a schnitzel (which is what I did), slice it and toss with greens for a salad with crunch or throw in between buns for a classic chicken sandwich, with pickles, of course.  I prefer to buy the thin cutlets instead of pounding them out myself. This shaves about 10 minutes from your prep time and allows you to get dinner on the table that much quicker.  However you choose to serve it, this basic recipe calls for just a few ingredients that you’re bound to have in your cabinets, which makes it the perfect go-to week night meal when you think your only option is delivery!

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Fry the cutlets for three minutes per side

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The chicken should be perfectly brown and crispy before removing from oil.

Panko Crusted Chicken

printable recipe

Ingredients

  • ½ cup flour
  • 3 eggs, beaten
  • 1 cup panko (Japanese Bread Crumbs)
  • 1 pound package of thinly pounded boneless, skinless chicken cutlets
  • Salt and pepper
  • ½ cup canola oil

Preparation

  1. Set flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets 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.
  2. In a large skillet, heat canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.

On the way back from the beach {sniff} I scoped out recipes.  I wanted something simple, delicious, and  that I didn’t need to make a big grocery trip for.  I opened an email from Saveur (God bless technology) and this mouth-watering looking Rosemary Chicken looked simple enough. I made a quick stop at the DeKalb Farmer’s Market to pick up what I needed…chicken and a lemon (which came to $5.88.  Not bad for dinner for two), and headed home to throw together this super-quick meal.

I served the chicken and pan juices over whole wheat linguine.  (I also made a side of Roasted Broccoli, but thought the plate looked prettier sans the veggies :0)

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An amazing meal

Rosemary Chicken

Printable Recipe

  • 4 whole skin-on chicken legs and thighs
  • salt and pepper, to taste
  • 1⁄2 cup flour, for dredging
  • 1⁄4 cup extra-virgin olive oil
  • 1 cup white wine
  • 3 sprigs fresh rosemary
  • 2 fresh bay leaves
  • Juice of 1 lemon
1. Heat oven to 425˚. Place chicken pieces in a large ziplock bag and season generously with salt and pepper. Dump flour into bag and shake chicken so it’s totally coated. Heat oil in an iron skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add 1 1⁄2 cups water and bring to a boil. 
2. Cover skillet, transfer to oven, and cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove chicken from the oven; stir in lemon juice. Serve chicken with the pan sauce. 

 
SERVES 2 hungry people

The Wonders of Won Tons

August 1, 2010

I love potstickers. I especially love the yummy dipping sauce you dredge them in before popping them in your mouth.  Below is a recipe for both. 

Enjoy.

Oh, and don’t forget the wasabi.

Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

Yield: 12 servings (serving size: 2 pot stickers and about 2 teaspoons sauce)

 Ingredients

Pot stickers:

1/2  cup  dry sherry

1/2  cup  water

1/2  ounce  dried shiitake mushrooms

3/4  cup  finely chopped bok choy (about 1/2 pound)

1/3  cup  chopped green onions

1/4  cup  finely chopped water chestnuts

1  tablespoon  low-sodium soy sauce

1  teaspoon  salt

2  teaspoons  minced peeled fresh ginger

2  teaspoons  grated lemon rind

1  teaspoon  dark sesame oil

Dash of hot sauce

1/2  pound  ground chicken or turkey

24  wonton wrappers

2  tablespoons  cornstarch

1/4  cup  vegetable oil, divided

1  cup  water, divided

 Sauce:

5  tablespoons  mirin (sweet rice wine)

1/4  cup  low-sodium soy sauce

1/4  cup  seasoned rice vinegar

3  tablespoons  chopped green onions

1  teaspoon  chile paste with garlic

Preparation

To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.

 Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.

 To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.

 

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Won Ton wrappers

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Meat mixture

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After adding filling, pinch two opposite corners together

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Pinch two remaining corners

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Be sure to set in cornstarch before frying

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Fry in oil before adding water and lid and steaming the rest of the way

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Sprinkle with chopped green onion and serve with dipping sauce

What better way to enjoy Fat Tuesday (and think about what I’ll be giving up Wednesday) than with a big pot of jambalaya? This dish wouldn’t be complete without the addition of shrimp, chicken, Patak andouille and a sinus-cleansing dose of cayenne. Next time I make this, I’ll double the recipe — there was barely enough for the two of us to have leftovers for lunch!

A hearty pot of Jambalaya

Jambalaya

  • 1/2 lb. medium shrimp, chopped (You can buy it already cooked, or raw, and just throw it in)
  • 1 chicken breast, boiled and shredded
  • 2 links Andouille sausage, chopped
  • 1 tablespoon Emeril’s Creole seasoning
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 1/2 chopped bell pepper,any color
  • 2 ribs chopped celery
  • 3 cloves chopped garlic
  • 1/2 cup chopped tomatoes (I use 3 Roma)
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 3/4 cup white rice
  • 3 cups chicken stock
  • Salt and pepper

In a bowl combine shrimp, chicken, Andouille and Creole seasoning, and mix well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Season to taste with salt, pepper and Creole seasoning and you’re ready to serve! (Warning: this is a spicy dish, not for anyone that can’t handle heat.)

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