Logic would have suggested I do this post, after Passover, but I’m excited about these products, I couldn’t wait. From Abigael’s on Broadway’s website I ordered a set of all three flavors of Jeff Nathan Creations All Natural Gourmet Panko Bread Flakes.
I couldn’t wait to taste these bread flakes and considering that it’s almost Peissach and all chametz must go, I wasted no time in following Chef Jeff’s Panko Crusted Chicken recipe, printed on the back of each box. I used the Fine Herbs Panko. Strongly aromatic and what a difference over regular breadcrumbs it made!
8 ounces Panko – Plain, Italian blend or Fine Herbs
1/2 cup all purpose flour
3 large eggs
2 tablespoons water
4 seven-ounce boneless, skinless chicken breasts, lightly pounded (or use filet or sole or thinly sliced vegetables)
1/2 cup olive oil
Lemon wedges, for serving
1. Place the panko in a shallow dish. Place the flour in another shallow dish. Beat 2 eggs and 2 tablespoons water in a third shallow dish.
2. One at a time, dip the chicken breasts (sole or vegetable), in the flour and shake off the excess. Dip in the egg mixture, then in the panko to coat, gently pressing the panko to adhere.
3. Position a rack in the center of the oven and preheat to 375F. Heat the oil in a large skillet over medium high until hot but not smoking. Add the chicken breasts to the skillet. Cook turning once, until the crust is golden brown, about 4 minutes. Transfer the breasts to a baking sheet. Bake until the chicken feels firm when pressed in the center, 10-12 minutes.
4. Transfer the chicken to paper towels to drain briefly. Serve hot with lemon wedges, or sauce of your choice.
Instead of lemon wedges, we added some breaded zucchini… The breaded chicken was delicately spiced, full of flavor, loved it! Try it and enjoy.