Panko breadcrumbs are simply a type of Japanese breadcrumb. They are brilliantly light and flakier than regular breadcrumbs and absorb less oil when fried and the result is wonderfully crispy.
You can get hold of them in most Super Markets and specialist food shops these days. I live near to a small market town and found them in the specialist food section of my local Sainsbury’s. So keep an eye out for them and if you see a packet grab it and pop it into your shopping basket. They are also good for coating fishcakes and when mixed with some freshly grated parmesan cheese and some fresh thyme leaves make a seriously tasty crispy topping for a macaroni cheese.
I had some basil growing in a pot on the window sill so that became the chosen herb for this butter, but you could replace the basil for fresh coriander leaves or parsley. What ever herb takes your fancy really, but if using the stronger flavoured herbs like rosemary or sage, chop them up finely and just use a little less of them or else the flavour can be a bit over powering.
- For the chicken
- 4 chicken breast fillets, skinned (about 650g)
- 2 small free range eggs beaten with a little flaky salt and freshly ground black pepper
- 80g Panko breadcrumbs
- Olive oil or coconut oil for frying
- For the butter
- 100g slightly salted butter, room temperature
- Zest of 1 lemon
- Small handful basil leaves, finely chopped
- 2 small garlic cloves, peeled and crushed
- Freshly ground black pepper
- Start by making the seasoned butter. Put all the butter ingredients into a bowl, mix well, then put it into the fridge until ready to serve.
- Flatten each chicken breast fillet by placing them between two pieces of greaseproof paper and bashing them out to flatten with a rolling pin to about 8mm. The thinner the better but you don't want to mash them!
- Put the beaten egg into a shallow bowl and the Panko breabcrumbs onto a large plate. Dip each flattened chicken breast fillet into the beaten egg (coating each side), then coat each side of the chicken breast fillets with the bread crumbs. Ensure you get a nice even coating of bread crumbs.
- Heat 2 tablespoons of oil in two frying pans or fry the chicken in batches in one frying pan and keep the first batch warm in the oven. Fry the chicken for 4 minutes or so on each side until golden brown and ensuring that the chicken is cooked all the way through. Add a little extra oil if necessary.
- Serve the chicken immediately topped with a dollop of the garlic butter.
OMG! I love garlic butter and the breaking nutritional news today was that after years of being told that butter was bad for us the ‘they’ people have now changed their minds. So get mixing and enjoy the flavours of this delicious seasoned butter without any feelings of guilt!
Herb butters are one of the easiest ways of jazzing up grilled, barbecued or fried meat and fish. They can also add a punch of flavour when added to steamed or lightly boiled vegetables. Fresh mint butter is fantastic melted on top of a mixture of cooked runner beans, French beans and peas.
They are easy to make in a food processor by just blitzing up some butter with your chosen herb (roughly chopped or torn) and by adding spices and citrus zest makes them even more tasty. If you have not got a food processor, just chop up the herbs and mix them into softened butter (room temperature). Once mixed you can spoon the herb butter into a bowl and cover with cling film and store in the fridge until needed for up to a week. Or you can mould the butter into a sausage shape, wrap in cling film or foil. Then it can be sliced into discs when needed. Herb butters also freeze well so if you grow herbs throughout the year it is a brilliant way of preserving their unique flavours. Chives and lovage are the first of my perennial herbs to shoot up in the garden at springtime and both make sensational herby butters. The chives are just starting to spring into life again now which is very exciting, but no sign of the lovage as yet, but I keep going out to check everyday!
You could add some freshly grated parmesan cheese and some fresh thyme leaves to the Panko breadcrumbs for extra flavour, but its not so necessary for this recipe as the garlic,basil and lemon zest butter adds great comforting flavours as it melts on top of the crispy succulent chicken.Mmmmmm.
I like to source good quality meat and I do this by supporting my local farm shops and butchers. I have used the same butcher for twenty years now and I enjoy chatting to them to find out where the meat has come from and we share recipe ideas too. Sourcing good food is as enjoyable as cooking it and to be honest I do love a chat!
This colourful roasted vegetable medley is made up of red pepper, yellow pepper, courgette, sweet potato, red onion, dried oregano and fresh rosemary. It makes a great side dish to serve along side the chicken. Check out the easy recipe for these roasted veggies in my next post.
This is an everyday recipe for easy and very tasty entertaining for family and friends.
Happy cooking and happy eating… If there is one time of the year when we really need good food to cheer us up, its February, but don’t forget there is some wonderful seasonal ingredients out there right now, fresh, tasty and healthy. Lets celebrate good food together what ever the weather!
Thanks so much for dropping by the blog today….
Ps: This would make a great valentines dinner! Simply delicious…..