Panko Crusted Chicken Lemon Sauce With Cherry Tomato Salad Recipes

PANKO CRUSTED CHICKEN WITH LEMON CREAM SAUCE

Steps:

• Place the egg in a dish.
• In another dish place the flour, salt and pepper.
• In one last dish place the panko, lemon zest and parmesan cheese.
• Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.
• Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
• Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
• Dredge the chicken in the flour mixture, then egg and lastly the panko.
• Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.
• Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.
• As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.
• Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.
• Quickly add the white wine and then the heavy cream.
• Season with salt and pepper.
• Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
• Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.
• Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.

PANKO-CRUSTED CHICKEN & LEMON SAUCE WITH CHERRY TOMATO SALAD

Steps:

• Slice the lemon into wedges. Slice the cherry tomatoes in half. Place 1 chicken breast between 2 pieces of baking paper. Using a meat mallet or rolling pin, pound the chicken until 2cm thick. Repeat with the remaining chicken. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Transfer to a small bowl and set aside.
• In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.
• Return the large frying pan to a medium-high heat with enough olive oil to coat the base. Once the oil is hot, add 1/2 the crumbed chicken breast and cook for 3-4 minutes on each side, or until golden on the outside and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining crumbed chicken breast, adding extra olive oil if required. TIP: The chicken is cooked when it is no longer pink in the centre.
• TIP: If you don't want the lemon sauce, just serve with lemon wedges instead! Wipe the frying pan clean with paper towel. Add the butter and melt over a medium-high heat until browned slightly. Crumble in the chicken stock cube (1/2 cube for 2 people / 1 cube for 4 people) and add the water, honey and a squeeze of lemon juice. TIP: Add as much or as little lemon juice as you like depending on your taste. Whisk together and simmer for 2 minutes, or until slightly thickened. Remove from the heat
• In a medium bowl, combine the olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) and balsamic vinegar. Season with a pinch of salt and pepper. Add the mixed salad leaves and cherry tomatoes and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
• Divide the panko-crusted chicken and the cherry tomato salad between plates. Sprinkle with the slivered almonds and drizzle with the lemon sauce (if using). Serve with any remaining lemon wedges.

CRISPY PANKO CHICKEN BREASTS

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.

PANKO CHICKEN WITH FRESH MARINARA

Steps:

• In a shallow bowl, beat the egg. In another shallow bowl, combine the bread crumbs, flour, parsley, garlic powder, salt and pepper. Dip chicken in egg, then roll in crumb mixture., In a large skillet over medium heat, cook chicken in oil in batches for 2-3 minutes on each side or until juices run clear. Drain on paper towels., Meanwhile, in a small saucepan, combine the marinara ingredients; heat through. Serve with chicken.