We are going to a picnic…
Definitely one of my family’s favorite comfort food, everybody loves them. They are versatile depending on how you are going to eat it and with what. You can make it super casual and have them as small bites with difference dips. Or casual eating in a sandwich. Dress it up with arugula and tomatoes on the top. For a more formal dish, serve next to veggies, like roasted carrots, potatoes or rice. I like to make them in advance, separating them into small batches and freezing in plastic bags. Warm it up for 10- 15 minutes in the oven and ready to eat. It solves my day when I want a real meal but don’t have time to cook.
Perfect for a picnic to go!
10- 12 skinless boneless chicken breast halves
3 cups of Panko (Japanese style of bread crumbs)
1 cup of flour
3 eggs beaten
Canola oil (about 1 cup)
For the seasoning:
2 tbs worcestershire sauce
1 tbs coarse salt ( to your own taste)
1/2 lemon juice
6 garlic cloves minced
Season the chicken with the salt, worcestershire sauce, lemon juice and garlic. Place the beaten egg, the flour and panko on separated containers. Dip each piece of chicken on both sides in the following order: first the flour, then into the beaten egg and last into the panko pressing firmly. Shaking each process all the excess and coating each side all even.
Place it on the refrigerator for about 30 minutes, separating with parchment paper. It will help to adhered all coating, prior cooking. In a sauté pan, non stick, heat about 1/2 cup of oil on a medium heat. Keeping a level about 12″ deep to the sauté pan. Cook chicken into batches, about 4-5 minutes on the first side and 3 on the other side until gold and crisp. Transfer the chicken milanese into a tray with tower paper to absorb any residue of oil. While cooking the chicken you may wipe the pan and change the oil when need it. To keep it clean with out crust.