New Recipe Ideas – Panko Chicken

Chef William Panko Chicken Recipe

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Step 1: Seasoned Panko Crumb

130g Chef William panko crumb
25g finely grated zest of one lemon

1tsp ground mustard powder (optional)
2 tsp dried oregano
1/2tsp onion powder
3/4tsp garlic powder
1/4tsp cayenne powder
6g freshly chopped flat leaf parsley
1tsp ground turmeric
Mix all of the above ingredients together

Step 2: Paneed Chicken Mini Fillets

1Kilo chicken mini fillets or thinly sliced chicken breasts
100g plain flour..seasoned
2 eggs..beaten
Seasoned panko crumb
Light olive or rapeseed oil for frying

Method

1. Pat dry each chicken fillet
2. In a shallow dish add the seasoned flour
3. In a second dish add the beaten eggs
4. In a third dish add the pre mixed seasoned panko crumb
5. Dredge the chicken pieces on both sides in the flour making sure to shake off any excess flour
6. Coat both sides with egg mixture, letting any excess egg drip back into the dish
7. Transfer the coated chicken into the seasoned crumb dish, making sure to press down the chicken to coat the chicken on both sides evenly
8. In a large frying pan heat enough oil to cover the bottom of the pan, over a medium heat
9. Cook the chicken on both sides in batches, taking care not to overcrowd the pan…periodically remove any burnt bits from the pan and top up with oil as required
10. The lightly coloured chicken may be completely cooked in the pan or once it starts to colour may be finished off on a tray in the oven (preheated to fan180c)
11. When the chicken has reached an internal temperature of 74c the chicken is ready to serve.