While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.
One of the keys to this technique is to use panko
breadcrumbs, which are much larger, and more jagged than regular, fine
breadcrumbs. If you can’t find them, you can easily make you own. Just pulse
chunks of stale white bread in a food processor until coarsely ground, and then
spread out on a baking sheet, and place in a 275 F. oven until they are dried
and crispy.
Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to
attach the crumbs. I went very simple with my formula, but as I mention in
the video, you can add all sorts of herbs and spices to yours. Either way,
the next time you want crispy, breaded chicken with less mess, and more flavor,
I really do hope you give this a try. Enjoy!
Ingredients for 2 portions:
2 large boneless, skinless chicken breasts (about 8-10
ounces each)
salt, freshly ground black pepper and cayenne to taste
1 tablespoon olive oil for searing
1/4 cup chicken broth for the pan
For the garlic breadcrumbs:
3 tablespoons unsalted butter
1/2 cup panko breadcrumbs
3 finely crushed or minced garlic cloves
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano
For the “glue:”
1 tablespoon mayo
1 teaspoon balsamic vinegar
1 1/2 teaspoon Dijon mustard
For the optional pan sauce:
1/3 cup chicken broth
juice from 1 lemon
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste
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13 comments:
sugar makes it lemon chicken sauce is bit tart for me but your a pastrami guy i'm cold pot roast doesn't mean anything but what you like realy. great idea baking with broth hey :)
I made this chicken for dinner tonight and my whole family loved it. It’s simple, fairly quick to make and delicious. Thanks for another keeper Chef John.
Outstanding recipe. Thanks!
Hi Chef John, on this but another note: So many recipes call for panko breadcrumbs, but here in South Africa I can't find anything close to panko breadcrumbs. I've tried multiple recipes that claim to recreate panko, but they are all just regular breadcrumbs that just dont seem to reach the crunchy awesomeness of panko. So my question is, how can I make panko breadcrumbs? A video on that perhaps? ;) Charl
Chef John
I just wanted the oppurtunity to tell you I used 3 of your techniques for a group brunch last weekend. I made a leek frittata (/oven omelet), home fries with the microwaves potatoes then chilled overnight, and oven bacon using the foil racks! It was totally stress free and easy to pull off thanks to your videos.
I've learned many techniques from your videos and been inspired to try new recipes and ingredients. As a lot of other fans say, I also find the videos relaxing and I admit I watch a few almost every day. Some I re-watch just for the humor. Some of my favorites are the whisk attachment of the immersion blender, your genius parchment paper lift trick in the, I believe it was the, gyro video, and the 2% cream brag on the cool whip tub. Hilarious.
Anyway, thank you for all the videos. I really did give them a try soon!
- Anna Disipio, San Diego CA
I happened upon your videos on utube about a year ago and have tried a LOT of your recipes and I've never been disappointed !!!! This chicken breast re pie is no exception, it's delicious !!!! Imagine a boneless, skinless chicken breast, crispy on the outside and wonderfully moist on the inside, yum !!!! I will certainly make this again as I do with all of your recipes I've tried. I love your sense of humor and I'm so pleased that I've got a
"Go to site" for delicious recipes that I can make without having to run off to the supermarket to buy ingredients as I usually have on hand everything I need. Thanks so much !!!! A Canadian Rose
I used chicken thigh and it turned out to be great as well!
Chef John -
First off, I love your recipes and videos!
I was wondering though, I recently purchased a set of All-Clad d5 cookware; I know that with my gas range and older Cuisinart multi-clad set I had to usually knock recipe cooking settings down from high to medium or from medium-high to medium-low, etc.
I know All-Clad says you never really need to heat theirs past Medium, but is that your experience? Or as in your video do you heat the oil right up to high and cook normally?
Thanks from an aspiring and amateur home cook,
Ian
Really nice dish Chef John. The chicken was moist and the coating was superb. It was refreshing to not have to do the dredge in the crumbs routine. I liked the 'pile on the top' method for sure. The gravy was stellar! Everyone at our table thoroughly enjoyed it. Very nice compliment to the chicken. 5 *'s.
Making this tonight! We make mustard from scratch a few weeks back and I'm looking forward to using it.
PS- I caught undies shot and I will follow-suit.
I'm making this tonight. We make mustard from scratch a few weeks back and looking forward to using it.
PS- Caught the undies shot. I will follow-suit
Another winner winner chicken dinner! Tonight I found myself at 4:45 PM staring at that most boring and uninspired package - boneless skinless chicken breast. Ugh, what to do that will be delicious, quick and not make too many dishes? Food wishes to the rescue, and boy what a rescue - I had kids practically licking their plates!! Right when they walked in the whole family said how good the house smelled and then I said “it’s a Chef John recipe” and cheers all around! I actually swapped the balsamic for rice vinegar because it’s what I had, added some curry powder to the “glue” as suggested, and served with your amazing best ever cucumber salad. What a delicious and easy meal to pull together in next to no time from pantry ingredients. Thank you so much Chef John, you have really inspired me in the kitchen!!
Questions: Is there a sobstitute for the myonese in the "glue"?
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