I did not have Panko so just used store brand and they worked perfectly. I had about one more chicken breast than called for but I still used about 1-1/2 cups of bread crumbs. This recipe is fantastic! Although there are a few steps to take in terms of breading and then sautéing the chicken breasts, it was not difficult. TIP- If you buy chicken in bulk, then cut, trim, and pound with mallet before freezing for later use, this saves lots of time during actual recipe. Also- use paper towels to collect extra oil after frying. Even though it's not as crispy, I made sure to have enough for leftovers. 10/2012- Just made this again for Sunday dinner, the family LOVES this recipe! I skipped/forgot the provolone this time around and used shredded mozzerella. (I also used paper towels for excell oil.) As much as I loved this recipe, given the calories/fat, I would not make it as often as I'd like. I Loved the sifter for the flour that worked great! Given that I had twice as many fillets, next time, I would probably use half the oil, so I could have clean oil and maybe do the chicken in 2 batches. The fillet seemed too big without doing this, and it was easier for someone to have a second helping.
I cut the chicken breasts in half before using the meat mallet. I only put 2 c in, and had the other 2 c in a bowl in case they were needed. I didn't use the crumbs sparingly either.
The WHOLE famiily loved this, and every recipe gets easier each time its' made, right? I only used 1/2 the Panko. Have to admit if it's not easy and/or tasty I won't put the effort in.
0 kommentar(er)
