Panko-Crusted, Two Ways

Panko-Crusted, Two Ways

Panko-Crusted, Two Ways
Goat Cheese and Chicken

Time to get crusty! Developed in Japan during World War II, the dough for panko is baked by electrical current, heated rapidly and uniformly, quickly producing a light, yeasty, crust-free bread. The bread is then ground to create fine slivers of airy, crispy crumb. Then the crumbs are toasted to a delicate crunch which results in breadcrumbs that absorb less oil and add more volume than the traditional type.

Both goat cheese and chicken cutlets are very satisfying with wide international appeal when cooked with a panko crust. They are often served with a fresh green salad to balance the crispy-fried technique.

Panko-Crusted Recipes

Panko-Crusted Goat Cheese

Perpetual Favorite Chèvre Chaud

Form fresh goat cheese into medallions and refrigerate to make sure they are cold before cooking. Dust chilled goat cheese medallions with flour, dip into beaten egg, then press the cheese into panko breadcrumbs seasoned with salt and pepper, to coat evenly.

Pan-fry in olive oil over medium-high heat, turning once. Tip the pan frequently to cook the sides of the medallions. When the breadcrumbs are golden, transfer to a paper towel.

Toss mixed spring greens with kefir homemade ranch dressing (our favorite kefir – Lifeway here). Serve greens with warm goat cheese medallions, top with chives, chopped hard cooked egg, and edible flower petals (optional).

Kefir Ranch Dressing

1 c. plain kefir
1/2 c. mayonnaise
1 clove fresh garlic, minced
1 T. fresh dill, finely chopped
1 T. fresh parsley, finely chopped
1 T. fresh chives, finely chopped
2 t. lemon juice
salt and pepper to taste

Mix all ingredients together then chill for 30 minutes.

Panko-Crusted Chicken Breast

Always Great Chicken Milanese

Chicken Milanese is one of those classic dishes that is always appealing. Summer, winter, spring or fall – who doesn’t enjoy crispy exterior, juicy interior chicken and a fresh lemony salad?

Follow the same technique for thin chicken cutlets as the goat cheese. Place chicken in a pan at the right temperature oil – not too low and not smoking hot. Have just enough oil in the pan to make crispy bread crumbs – not too much oil to make it greasy, not too little oil so there is not a perfectly golden crust.

Spring greens and grape tomatoes are splashed with great olive oil and fresh squeezed lemon juice, then seasoned with kosher salt and fresh ground pepper. Plate the salad then slide in shaved Parmesan between the leaves.

Give a good squeeze of lemon juice over the sautéed chicken breasts, then move them to the platter. Tuck lemon wheels between the chicken slices.

More Goat Cheese:

Goat cheese salad with cantaloupe and my adopted goat, Miss Chèvre Chaud, here.

More Milanese Style:

Risotto Milanese with saffron and bone marrow here.

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