Panko Chicken

Tonight I took two pounds of chicken breast tenderloins and did a little twist on fried chicken.

For a really nice and crisp coating, I used tempura batter mix instead of flour and Panko.

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Add salt and pepper to the mix and toss the chicken until it is well-coated.

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Taking one tenderloin at a time, dip into one beaten egg.

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Roll the tenderloin in the Panko making sure to coat it evenly.

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Heat a large skillet over medium high heat and add several tablespoons of extra virgin olive oil. Place the chicken in the skillet and cook until well done and golden brown.

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I served it with mashed red potatoes which I topped with Progresso Recipe Starter in creamy roasted garlic.  I forgot the asparagus in the refrigerator. Heh. I’ll use those in another meal.

Leftover tenderloins will make a great sandwich tomorrow.

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Categories: Poultry

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