I love panko bread crumbs. If you've never used them, run out to the store right now and get some. Seriously, they're brilliant! Unlike regular bread crumbs, this Japanese version stays crispier and gives you a nice crunch in the mouth without the guilt on the thighs. See? What's not to love. I served chicken medallions breaded in panko. It was a little paler than I would have preferred, but I can readdress that later by broiling the chicken for the last minute or two.
3 chicken breasts, trimmed
1/4 cup butter, melted
2 cups panko bread crumbs
1 tsp dried parsley
1/3 cup parmesan cheese, grated
2 tsp garlic powder
1. Trim fat from chicken breasts and slice into even strips.
2. Combine panko, parmesan cheese and garlic powder into bowl and stir.
3. Dip chicken pieces into melted butter, then into panko mixture.
4. Place on greased cookie sheet or parchment-lined sheet and bake at 400 for 15 to 20 minutes or until chicken is just cooked through.
Lessons learned: I actually cut the chicken into medallions using a sharp circular cookie cutter. I'll use the remants for something else. The parmesan is pretty salty, so I omitted salt. Give it a try and then decide if it needs salt. I topped it with a tomato cream sauce, which I will also post. Like I said before, I will broil the chicken for the last minute to help brown the panko a little more. The original recipe, from which I based this adaptation, called for sauteeing minced garlic in the butter and not using garlic powder. This version is easier, though perhaps a little blander.