panko chicken breast?

Carolina Q

One of my favorite cooks is a pounded chicken breast with flour, egg and panko bread crumbs. Cast iron skillet with some oil. I've never tried it on the egg, always on the stovetop. I know, I know, it would be better on the egg. I just haven't tried that yet.

Question: Could I cook this on the grid (no skillet, raised direct, 350-ish)? Or would that just burn the panko? Would it work better as an indirect cook? Or should I stick with the CI and oil?

Merci.

Little Steven

Michael,

Yes you can do it on the grid. I would grind down the panko in the food processor and spray with olive oil after about 15 minutes.

Steve

fieroguy

Michael - Put a little of your favorite rub in the egg wash, coat w/panko. Raised grid, direct, 350*. Keep an eye on it and turn a few times. Better than fried chicken and will be crunchy.

Done this many times.

Carolina Q

Awesome! Thanks, guys. As soon as it thaws enough to pound, on to the egg it goes!! Steven, I don't have to grind the panko - just discovered I have no panko!!! Guess I'll just use regular bread crumbs this time.

Hungry Celeste

And if you DID have panko, why would you grind it down? The whole point of panko is the large, fluffy, irregular texture. If you want fine, powdery crumbs, buy the standard stuff. Back to the chix breast: I find that a dusting of flour first, then egg wash, then panko, helps the coating adhere. You can season the flour and the egg, which makes for a nice "hidden" layer of flavor beneath the crispy panko. Go all japanese and dip it into a mix of worcestershire & ketchup, which is a close approximation of "katsu" sauce.

Carolina Q

that exactly what I did. including the tonkatsu (which is traditionally for pork, not chicken, but hey...). very tasty!