I picked the chicken because it is a very popular on our catering menu being ordered almost daily as well as being a perfect fit for spring and summer menus. It is a spin on a traditional dish.
| INGREDIENTS | DIRECTIONS |
|---|---|
Panko Chicken - 4 Boneless Skinless Chicken Breasts 2 cups Panko Bread Crumbs 3 tbsp Italian Seasoning 2 cups flour 2 eggs 1 cup cream 1 tbsp Kosher Salt 1 tbsp pepper for deep frying |
Roasted Parmesan Broccolli - 1 Pre-heat Oven to 325⁰F. 2 Pre-heat frying Oil to 350⁰F. 3 Roll Chicken Breasts in flour to coat and shake off excess flour. 4 Mix Cream and Egg together to form an egg wash and dip in wash to coat well. 5 Mix Italian Seasoning, Panko, Salt & Black Pepper together and coat breasts then shake off excess. 6 Deep fry breaded Chicken for 3 minutes or until golden brown. 7 Remove from oil and place on a baking rack on a sheet pan and bake for 7 minutes at 350⁰F or until the internal temperature of the chicken reads 165⁰F. 8 Serve alongside Buttered Broccoli, Angel Hair Pasta, and a Lemon Butter sauce. |