I love watching Iron Chef America, and while I don't think I would make most of the dishes they make I did learn about panko bread crumbs. These Japanese bread crumbs give the nicest crunch to chicken or whatever they are used to coat.
Crispy Panko Chicken
- 1 c panko bread crumbs (I use Italian style)
- 1⁄2 c shredded Parmesan
- (2 T olive oil
- 1⁄2 t lemon pepper
- 1⁄4 c Dijon mustard
- 2 T water)
- 1 1⁄2 lbs chicken breasts, pounded to 1⁄4 inch
In a shallow dish, toss together panko, cheese, olive oil, salt & pepper.
In another dish, combine mustard, & water.
Coat chicken breasts in mustard mixture & dredge in panko mix.
Bake on a sprayed baking sheet 25 30 min @ 400 or until golden brown.