(Click each picture to make it larger)
Lots of stuff going on here, I realize that. This is definitely one of those cases where I tried to do too much but it still tasted great. I think I was more worried about presentation, the taste was amazing.
Ingredients:
Chicken-
2 boneless skinless chicken breasts
Flour with tarragon, parsley, garlic salt, and ground yellow mustard seed
1 egg, whipped
Panko Crust
Place the chicken breast in the flour, then in the egg, then in the panko crust. Heat up a little chardonnay grape seed oil in a pan (about 3 tbsp) then cook on each side for 2 minutes then place in the oven for 7 minutes at 325F. Remove then let rest for 3 minutes then serve.
Mango Pineapple Dressing-
1/2 pineapple
1 mango
1 tbsp. chardonnay grape seed oil
3 tbsp. white balsamic vinegar
Blend ingredients together then strain. Place dressing in refrigerator then serve cold.
Salad-
Spring Salad Mix
1 Heirloom Tomato
1 Beef Steak Tomato
Grape Tomatoes
1 Roma Tomato
Roasted Pine Nuts
Make the salad however you want, just make sure you use that dressing……it’s awesome!
Enjoy,
Eric
Greg’s tomatomania posts rubbed off on me.
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Haven’t played around with panko in a while. Thanks for a nudge at just how versatile it can be.
Glad you enjoyed the coriander pork recipe, if you haven’t tried Kurobuta pork do so. Exceptionally sweet.
Looking forward to checking out your other recipes.
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Elaine
Looks good. I love using panko rather than regular breadcrumbs for breading. I found it to have a little more texture.
I never liked the plain old breadcrumbs to begin with so when I started cooking with panko I never looked back. It’s awesome!
Eric
That mango-pineapple dressing has my name on it!
waw,….what a great salad, Eric!! I love those sublime flavours together!!! Delicious!
THANKS!!
Eric
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i am pretty sure i could eat about ten pieces of that chicken
Thanks!
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