Saturday, February 6, 2010

Panko Chicken

Another yummy round of panko chicken. The miso sauce goes very well with the chicken and rice. A zesty lemony salty miso tang that goes POW into the taste buds :) The original recipe is here.

1 chicken breast
1/2 cup flour
2 eggs
1/2 cup panko
japanese rice
grapeseed oil
2 spoons miso paste
1/2 lemon

I cut the breast into two pieces and pounded with a sauce pan to flatten. The chicken goes thru the flour, egg, panko and onto a plate as I warmed up the pan. The chicken is cooked 3 mins per side and removed onto paper towels to soak up the oil. The chicken is tented with aluminum foil and is rested as I boil the carrots and make the sauce.

2 heaping spoonful scoops of miso paste was added a saucepan over low heat. As it heated up, I squeezed in 1/2 lemon. Stir and heat until mixed together.
Thyme was sprinkled over everything.

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