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Panko chicken or fish. #12565086 01/05/18 02:31 PM
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TroyKing Offline OP
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I've got some special company coming for dinner next week and I am wanting to do something kinda Italian...I've never used panko before so I don't know how it cooks...my thoughts are to try some type of parmesan panko crusted chicken breast cutlets as well as crappie fillets... probably with a dressed up Alfredo sauce topping....and garlic sauteed green beans or asparagus....y'all got any input on the panko or other sides?


The driving force and secret desire of every bass fisherman, is to one day be a crappie fisherman............Could it be that the good Lord just smilies and looks the other way when a fisherman tells a lie?
Re: Panko chicken or fish. [Re: TroyKing] #12565140 01/05/18 03:03 PM
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Kattelyn Offline
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I use it in place of bread crumbs. It gives a slightly crunchier coating without a whole lot of flavor. Sometimes bread crumbs or exceptionally thick breading can overwhelm more delicately flavored items. If you want to go that direction, I would have the cutlets pounded thin and add powdered garlic, a hint of rosemary, and lemon. You're going for crispy here. Might even have lemon slices to the side for people to squeeze over the chicken.

Here's your alfredo sauce:
4 cups heavy cream. Reduce by 1/3rd.
Add 1/2 cup parmesan
spoonful of blue cheese
dash of nutmeg.

It's a very thick alfredo sauce and can break but is the best that I've ever had.

Asparagus I'd roast in the oven with lemon, garlic butter and a little parmesan over the top.

Re: Panko chicken or fish. [Re: Kattelyn] #12565523 01/05/18 07:46 PM
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TroyKing Offline OP
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Thanks Kate


The driving force and secret desire of every bass fisherman, is to one day be a crappie fisherman............Could it be that the good Lord just smilies and looks the other way when a fisherman tells a lie?
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