Panko is
a variety of flaky bread crumb used in Japanese cuisine as a crunchy
coating for fried foods, such as tonkatsu.
Panko
is made from bread baked by passing an electric current through the
dough, yielding bread without crusts, and it has a crisper, airier
texture than most types of breading found in Western cuisine. White
Panko
is made from bread which has had the crusts removed while tan “Panko”
is made from the whole loaf of bread. Outside Japan, it is becoming
more popular for use in Asian and non-Asian dishes, is often used on
fish and seafood, and is often available in Asian markets and
specialty stores. Increasingly, it is also available in many large
supermarkets. In February 2012, the U.S. fast-food chain Wendy's
introduced a cod fillet sandwich that they advertised as having a
panko breading. Panko
is produced worldwide, particularly in Asian countries, including
Japan, Korea, Thailand, China, and Vietnam.
For all
the moms out there. Happy Mother's Day!
Do you
like to cook with panko bread crumbs?
Chicken
Sandwich With Rosemary Mayo
Copyright
2012, Christine's Pantry. All rights reserved.
Ingredients:
4
boneless skinless chicken breast, butterfly
1 cup
flour
2 eggs
1 cup
panko bread crumbs
salt and
pepper, to taste
paprika,
to taste
1/8
teaspoon water
1
tablespoon extra virgin olive oil
hamburger
buns
lettuce
1/4 cup
mayo
1
teaspoon rosemary, chopped
Directions:
Combine
mayo and rosemary, chill until ready to serve.
Butterfly
chicken breast.
In a
dish, add flour. In the second dish, add eggs and water, beat. In the
third dish, add panko bread crumbs and paprika, mix well. Season
chicken with salt and pepper. Dip chicken in flour, then dip in egg,
then dip in panko bread crumbs.
In large
skillet, heat oil over medium heat. Place chicken in skillet, cook
about 6 to 8 minutes, each side, until chicken no longer pink.
To
assemble, spread a dollop of mayo on top and bottoms of the buns.
Place chicken on bottom half of the buns. Top with lettuce, then add
top half of the bun. Enjoy!
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Sounds very tasty! :)
ReplyDeleteDelicious sandwich and using rosemary instead of some other herbs sounds interesting ! I love using panko :D
ReplyDeleteTasty looking sandwich!
ReplyDeleteHappy Mother's Day, Christine!
Thank you! Happy Mother's Day to you!
DeleteThis sounds like a fantastic sandwich, Christine!
ReplyDeleteYum,,,,rosemary mayo on this sandwich sound really tasty !!
ReplyDeleteRidwan
looks wonderful happy mother's day
ReplyDeleteLooks yummy Christine! I love flavoured mayos too.. and rosemary is divine with chicken.
ReplyDeleteLooks like a great sandwich! I've never made a flavored mayo...
ReplyDeleteI love panko crusted chicken!
ReplyDeleteWhat a beautiful sandwich! Panko is definitely a favorite of mine. It adds the perfect amount of crunch!
ReplyDeleteElectrocuted bread.. now that's a new one to me!! :) Nice aromatic mayo too. A.
ReplyDeleteI've redone some recipes with panko for a new twist. Cindy
ReplyDeleteI use panko in a lot of my cooking. I love the crunch of it!!
ReplyDeleteMmm you had me at rosemary mayo, this sounds incredible! :)
ReplyDeleteCrunchy coated chicken and cool rosemary mayo... ahhhh. Thanks, Christine!
ReplyDelete