I was going to post about the dinner I made last night from Cook's Illustrated, but since tonight's chicken came out so perfect I am pushing that post to another night.
We've had our Youngest home all week due to a fever and cold, so it's been a bit hectic. I've still managed to make a decent dinner each night, which is always a good thing. Tonight, my Husband took our Oldest to karate and I got started thinking about what to make. I do have a meal plan for the week, but after a couple of CI recipes being a bit labor intensive I opted to do something "off the plan" for tonight.
I defrosted a couple of chicken breasts, then sliced them into thin slices (2 fillets per breast). After going through my cabinets, I found a package of Trader Joe's Panko Bread Crumbs (Japanese bread crumbs). I put about 2 cups of the Panko bread crumbs into a shallow dish, then added about 1 tablespoon Paprika, 1 teaspoon of onion powder and 1 teaspoon of Lawry's seasoning salt. Next, I mixed the bread crumb mixture together with about 1 tablespoon of EVOO to keep it together. In a separate shallow bowl, beat one egg and about 1 tablespoon of millk together. Dip the chicken into the egg, then into the Panko bread crumb mixture. Place chicken into a 400 degree oven for about 30 minutes or until juices run clear and chicken is done.
The chicken came out crispier than anything I've made before. I think the Panko bread crumbs really make a difference as opposed to traditional bread crumbs. Everyone at my dinner table loved the chicken. If you slice it into pieces, it makes a perfect addition to a main dish salad. Enjoy!