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Old 10-11-2005, 02:20 AM   #11
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Quote:
Originally Posted by Andy M.
For pan frying or baking pounded chicken breasts (scallopine), I like a 50/50 mixture of panko and grated parmesan, S & P.
What is panko? I work in a major grocery store, and have never heard of it.
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Old 10-11-2005, 04:49 AM   #12
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I like to take Hot 'n Spicey Chees-its and crush them up. Soak the chicken pieces overnight in buttermilk, drain well and roll in the crushed crackers. Bake at 350 degrees F for about 26 minutes for boneless and about 42 - 45 minutes for bone in.

This is wonderful with pork chops, turkey, duck, and cheaper cuts of beef, also.
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Old 10-11-2005, 06:10 AM   #13
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Quote:
Originally Posted by mamabear
What is panko? I work in a major grocery store, and have never heard of it.
panko is a type of bread crumbs, they are much chunkier than the ones you are used to, thus when it is fried it produces a very crunchy exterior with more body. They are Japanese products, so you might want to check around the ethnic food section, if you can't find it there try a special shop specializes in imported/international foods.
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Old 10-11-2005, 07:53 AM   #14
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Chicken dipped in flour with s/p, sm amount of poultry spice then egg wash and flour mixture again. Also any hot spicy chicken.
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Old 10-11-2005, 10:17 AM   #15
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Same as Thumper....seasoned flour, egg/milk, seasoned flour.
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