Monday, June 9, 2008

Panko Parmesan Chicken Tenders

Can there be any home cook worth their Maldon sea salt that hasn't discovered the joy of Panko? These Japanese bread flakes make for the lightest, crispiest coating for meat or fish without that cloying breaded taste and texture of other store bought breadcrumbs. We ate at a churrascaria on Sunday night where they served an inspired 'Parmesan crusted pork tenderloin' so, toying with that notion, devised these tasty tenders.

Recipe Ingredients

1lb of chicken tenders (please remove that horrible white tube with a filleting knife or kitchen scissors, it spoils the whole 'tender' experience)

2 beaten eggs

seasoned flour

2 cups Panko

2 cups grated Parmesan

vegetable oil

Recipe Directions

  1. Preheat oven to 350 degrees.

  2. Remove white bit from chicken tenders!

  3. Dust the chicken tenders in seasoned flour.

  4. Dip in beaten egg.

  5. Mix the panko and Parmesan together and coat the chicken pieces well.

  6. Heat 2 tbs of vegetable oil in an oven proof frying pan and add the chicken pieces and shallow fry on each side until golden brown but not cooked through.

  7. Place pan in the oven for 10-15 minutes.

  8. Serve with your favorite sauce, I'd suggest marinara but my guys wanted more parmesan dressing!

Trust me: Get a block of fresh Parmigiano Reggiano to keep in the fridge and grate at will. It lasts forever and you can use the rinds to flavor soups & stews. The dried stuff in the plastic tubs should really be outlawed.

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