It is amazing to me that 10 years ago you had to travel to somewhere like Fort Lee, New Jersey to get Panko, but you can now get these Japanese bread crumbs everywhere, including Schiavoni's. I use them to coat boneless Murray's organic chicken breasts (also available on Main Street), which I pound thin, to hasten cooking and increase the crust-to-chicken ratio. Here's the recipe:
Chicken with Panko
Serves 2 to 3
2 boneless, skinless chicken breast halves, about 1 pound, trimmed and pounded to a 1/4-inch thickness
Salt
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 to 1 1/2 cups panko bread crumbs
Vegetable oil for frying
Lemon wedges for serving
1. Pat the chicken dry with paper towels and sprinkle on both sides with salt. Place the flour, eggs, and bread crumbs in three separate shallow bowls.
2. Dredge the chicken thoroughly in flour, coat with the egg, and then coat with the bread crumbs.
3. Heat 1/2 inch of oil in a large skillet over medium-high heat. When the oil is shimmering, carefully add the chicken and cook, turning once, until golden brown on both sides, 7 to 9 minutes. Drain briefly on a paper towel-lined plate and serve with lemon wedges on the side.
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