15.2K
In our little home, i made theese breaded chicken fillets, with pankoflour. They were really delicious, and it is much more tastier than ordinary breading.
My stepson (6 years) just love when a make those, and he calls them ‘Crispy Chicken’ 😉
I am pretty amazed of this panko breading. The meat just become a bit more delicious, juicier and more light/fluffy
Recipe
Yield: 4 personer
Ingredients:
Chicken:
- 4 Chicken breasts
- Panko breading
- Flour
- 4 eggs
- Salt
- Oil & butter for frying
Oven roasted potatoes:
- 1 kg potatoes
- Seasalt
- 6 cloves of garlic
- ½ – 1 dl olive oil
- Fresh thyme
Salad:
- 75 grams arugula
- 1 bundle of asparagus
- 1 bundle of scallions
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp acacia honey
- Salt & pepper
Andet:
- 1 can of bearnaise sauce
How to make it:
Chicken:
- Cut each chicken breast into 3-4 pieces
- Beat the eggs together in a bowl
- Organise your things on the kitchen table: a plate with flour, a bowl with the eggs and a plate with panko breading
- Take a piece of chicken and put it in the flour (make sure to get flour/egg/panko all over the chicken and on all sides), then in the egg and finnish with the panko. Same procedure with all the other chicken pieces.
- Varm up a frying pan. Add butter
- Place the chicken fillets on the frying pan and fry them until the breading are golden brown and delicuous
- Season with salt
Oven roasted potatoes:
- Preheat your oven to 200 degrees – Hot air
- Wash & scrub your potatoes
- Cut the potatoes into wedges
- Press the garlic
- Pour the potatoes in a freezing bag
- Add garlic, olive oil & thyme
- Tie a knot on the bag and mix it all very well. If you want, you can leave them in the fridge to marinate, as long as possible
- Put the potatoes on a baking sheet, with baking paper on
- Season with sea salt
- Bake it in the oven for about 20 – 30 minuttes
Salad:
- Mix the dressing well (olive oil, lemon juice, honet + salt & pepper)
- Wash the arugula & add to a bowl
- Mix the arugula with the dressing
- Wash asparagus & scallions
- Crack the bottom of your asparagus & cut into small pieces
- Blanch the asparagus very short (or pour over hot water)
* When they are done, pour over cold water - Slice the scallions
- Mix asparagus & scallions with the arugula
Serve with heated bearnaise sauce
