I haven’t posted any food pictures recently, so I thought I’d put up what I had the other day – Panko-breaded chicken sandwich on Calamata olive bread. Sounds fancier than it is. The bread is from Dominick’s (a supermarket).
Panko is a Japanese bread-crumb, I had some left over from my last trip to Mitsuwa. I breaded a few butterflied chicken breasts using the method I learned from Alton Brown: dip the meat in flour, shake, then into an egg beaten with a tablespoon of water, shake, then into the breadcrumbs. Let sit for ten minutes.
I fried the breaded-breasts in about a half cup of oil in an iron skillet.