PANKO CRUSTED CHICKEN SALAD WITH POMEGRANATE BALSAMIC DRESSING
Submitted by Nancy Walters, New Orleans, LA who was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council, representing the West South Central Region.
Provided by Sharon123
Categories Salad Dressings
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken between 2 sheets plastic wrap and pound to 1/2 inch thickness.
- Sprinkle breasts with salt and pepper. In deep dish, place eggs and stir in water. In another dish, place panko. Dredge each chicken breast in egg wash, let excess drip off and then place in panko. Coat both sides of chicken with panko and press so panko adheres.
- In sauté pan over medium high heat, place butter and olive oil. Add chicken and cook about 10 minutes, turning once. Chicken should register 165° F on an instant read thermometer.
- Remove chicken from pan and cut into slices.
- On each of 4 serving plates, place greens and top with chicken. Add Caramelized Fruit and feta. Drizzle with Pomegranate Balsamic Dressing. Enjoy!
- Caramelized Fruit:
- Cut 2 firm plums and 2 firm peaches into halves to remove pits. If fresh fruit is unavailable, frozen may be used. Cut pitted fruit into 6 wedges. In saucepan over medium heat, place 1 teaspoon olive oil. Add fruit and cook 4 minutes on each side, just until fruit starts to turn brown and caramelize. Remove from heat and set aside.
- Pomegranate Balsamic Dressing:
- In small saucepan over medium heat, place 3/4 cup pomegranate juice and 1/4 cup balsamic vinegar. Cook about 20 minutes, stirring often, until syrupy. Stir in 2 tablespoons honey and 3 tablespoons orange juice and simmer about 5 minutes. Remove from heat and whisk in 1/2 cup olive oil.
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
PANKO CHICKEN MILANESE WITH SALAD
Found this recipe in unidentifiable magazine while waiting on doctor. Is amazingly simple, but oh, so tasty. I used chicken tenderloins in place of cutlets. Salad can be served over main dish or on the side. It's imperative, for this dish to be unique, to use the panko-style breadcrumbs.
Provided by ebbtide
Categories Chicken Breast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put egg in shallow bowl. Mix crumbs and cheese on wax paper. Dip cutlets in egg, then into crumbs to coat.
- Heat 1 tbsp of oil in large, non-stick skillet. Add cutlets and cook 6-7 minutes, turning once, until golden brown and cooked through. Remove.
- In a medium bowl, whisk remaining 2 tbsp of olive oil, lemon juice, salt and pepper. Add remaining ingredients and toss to mix and coat.
- Serve cutlets topped with salad mixture and garnish with lemon wedges.
Nutrition Facts : Calories 397, Fat 13.8, SaturatedFat 2.5, Cholesterol 54, Sodium 410.4, Carbohydrate 52.8, Fiber 9.6, Sugar 3.8, Protein 17.5
PANKO-CRUSTED CHICKEN WITH WATERCRESS SALAD AND BUTTERMILK DRESSING
Serve up this satisfying meal of Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing for under $20 with a bit of creativity (make your own buttermilk!) and smart shopping strategies (buy chicken in bulk). This recipe comes from TV chef Thomas Joseph.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 18
Steps:
- Make the dressing and salad: In a medium bowl, whisk together milk and lemon juice; let stand until milk thickens, about 5 minutes. Add lemon zest, mayonnaise, shallots, thyme, salt, and pepper. Whisk to combine, cover and refrigerate until ready to use.
- Place watercress, parsley leaves, and radishes in a large bowl. Toss to combine; cover and refrigerate until ready to use.
- Make the chicken: Halve each breast horizontally. Working with one piece of chicken at a time, place chicken between two pieces of plastic wrap and pound until 1/4-inch thick. Remove from plastic wrap and set aside. Repeat with remaining chicken pieces.
- Fill a large high-sided skillet with enough vegetable oil so that it comes 1/2-inch up sides of skillet; heat over medium-high heat. Place flour and eggs each in separate shallow dishes. Place panko in a third shallow dish; add lemon zest and thyme and stir to combine. Season chicken with salt and pepper and dredge each piece first in flour, then in egg, and finally in panko mixture, ensuring each piece is fully coated; shake off any excess.
- Transfer chicken to hot oil and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a wire rack; squeeze lemon over chicken and season with salt.
- Divide chicken among four plates. Top with salad and serve with dressing.
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