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Panko Crusted Chicken Sandwich




Source of Recipe


Posted by Darlene


Recipe Link: Darlene's Kitchen Pantry

List of Ingredients




4 boneless chicken breasts
6 cups panko crumbs
2 tablespoons Korean red pepper flakes
1 bunch parsley, leaves only, chopped
2 cups all-purpose flour
3 whole eggs, beaten with 2 tablespoons cold water
Salt and pepper
Canola oil, for frying
4 leaves red leaf lettuce
4 slices tomato
4 small pain de campagne


Recipe



In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper. Dip each breast into the flour, then the eggs, and then the panko mixture. Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F. Add the coated breasts and allow them to cook through, about 8 to 10 minutes. Aioli:1 jalapeno, chopped1 serrano chile, chopped1 dried Thai bird chile, ground1 teaspoon Korean red pepper flakes1/2 cup fresh lemon juice*1 egg yolk1 1/2 cups canola oil. Sugar, to taste. Salt and pepper, to taste. Using a food processor, combine the jalapeno, serrano, ground Thai bird chile and red pepper flakes and blend until minced. Add the lemon juice and the egg yolk to the mixture. While the processor is running, slowly pour in the oil. Continue until a mayonnaise-like consistency is achieved. Season with the sugar, salt, and pepper, and refrigerate until ready to use. *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell Potato Chips:3 baking potatoes, like russets, washed, and thinly sliced. Canola oil, for deep frying. Salt, Using a mandolin, or a sharp knife thinly slice the potatoes. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 300 degrees. Add the potatoes to the oil and fry until golden brown and crisp about 5 minutes, making sure to turn the chips at least once. Remove the chips and drain on paper towels, sprinkle with salt. Plating: Cut each bread in half and toast on a grill or under a broiler. Spread the aioli on one side of the bread and top with the lettuce and tomato slices. Cut the chicken lengthwise and place it on top.

Garnish with the potato chips Beverage suggestion: special Ice Teas and lots of beers Foster s, Sam Adams, Sierra Pale Ale Yield: 4 servings. Prep Time: 45 minutes. Cook Time: 40 minutes