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PANKO ENCRUSTED CHICKEN FILLET

PANKO ENCRUSTED CHICKEN FILLET

Lockdown day #85🇿🇦 Panko encrusted chicken fillet with citrus dressing, pickled onion and capers, served with fluffy sexy mash. Now I get the rave over panko! Superb crunch! It’s worth the price.

  • 4 deboned chicken fillets, butterflied and flattened to 5 cm
  • oil, for frying
  • 3 dishes with the following in sequence:
  • 1 cup cake flour, mixed with 30 ml lemon and herb seasoning
  • 2 eggs and 100 ml milk, beaten well
  • 2 cups Panko (Japanese bread crumbs, more of a crispy flake than a crumb – WW keeps at their Asian specialty foods)

Coat the chicken in the flour mixture, then in the egg/milk and lastly coat with the panko.
Put in a plate while finishing off the rest of the filets.

Pour enough oil to a depth of about 3 mm in a heavy based pan. Get to medium heat before adding the encrusted fillets to the oil. Fry approximately 3 mins per side, only turning once. Put on a warmed plate on kitchen paper to absorb the extra oil.
Serve immediately.

Recipe and photo: Elsabie Templeton

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