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When we first started writing about panko bread crumbs in the food section about eight years ago, finding them for home cooking was a chore. Thank goodness gas wasn't so expensive then because we had to do some driving. Specialty shops were about the only places to find panko in the early part of this decade.
Now, the nation's major food manufacturers have gotten into the act and the Japanese-style bread crumbs are easily spotted in grocery stores. Progresso makes a version (look for them at your store near other bread crumbs) and they can also be found on the Asian food aisle. They are often stocked near the seafood counter, too. McCormick has recently introduced crusting blends that mix dried flavorings (onion, pepper, garlic, lemon, cheese, etc.) with panko.
Panko bread crumbs are especially well-suited as a coating for fried seafood. The light breading doesn't overpower the flavor of delicate shellfish or whatever else it might be used for.
Panko (pronounced PAN-koh) are coarser than Italian bread crumbs and are crunchier when fried. Because the crumbs are larger, they don't create as thick a coating as fine bread crumbs do, which means foods don't have to be fried as long.
Panko is made from dried rather than toasted bread, which is why the crumbs are white. If you find it a tan color, the bread it comes from is whole wheat.
Janet K. Keeler, Times food and travel editor
>>Moderate
Panko-crusted Chicken With Cilantro Vinaigrette 4 boneless, skinless chicken breast halves, flattened to ¼-inch thickness (see note)
1 teaspoon each: salt, freshly ground pepper
2 eggs, beaten
1 ½ cups panko bread crumbs
½ cup flour
2 tablespoons minced cilantro
3 tablespoons olive oil
Cilantro vinaigrette:
4 cloves garlic
½ cup chopped cilantro
Juice of 1 large lemon
½ cup olive oil
Season chicken with the salt and pepper. Place eggs, bread crumbs and flour in three separate, shallow containers. Mix the cilantro into the crumbs. Heat the 3 tablespoons of oil in a large skillet over medium-high heat.
Dip each breast in the following order to coat: flour, egg and bread crumbs. Add chicken to skillet (do not crowd). Cook until the chicken breasts are cooked through and golden brown, about 5 minutes per side; drain on paper towels.
Meanwhile, for the cilantro vinaigrette, place the garlic and cilantro in a blender or food processor; blend or pulse into a rough paste. Slowly add the lemon juice, blending until incorporated. Slowly drizzle in the olive oil to create an emulsion. Spoon the vinaigrette over the chicken. Refrigerate any remaining vinaigrette for another use.
Note: To flatten chicken breast halves, place them one at a time in a heavy food storage bag. Use a mallet, hammer or rolling pin to pound the chicken breast to desired thickness.
Serves 4.
Source: Chicago Tribune
[Last modified: Jun 03, 2008 04:30 AM]
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