Recipes in the ‘bread crumbs’ Category

Parmesan chicken

Sunday, October 25th, 2009
  • 2 boneless skinless chicken breasts
  • 1/2 a cup of plain flour
  • a little salt
  • a little freshly ground black pepper
  • 1 large egg – beaten
  • 1/2 a tablespoon of water
  • 3/4 of a cup of Panko (Japanese breadcrumbs)
  • unsalted butter
  • extra virgin olive oil
  • 1/2 a cup of freshly grated Parmesan
I like to lighty ‘toast’ the panko crumbs in a dry frying pan – just to give them a tiny bit of colour and also they’ll then be even more crunchy.
First get yourself 3 plates all in a row.

Put each chicken fillets between a large sheet of cling film. Using something flat and bashable then bash them a little (not too hard) until they are thinner.  Each fillets need to be about about 1/4 inch thick.
Now combine the flour, salt, & pepper on the first plate.
Lightly beat the egg together with the water and pour onto the second plate.
On the third plate mix together the Panko crumbs and the Parmesan.

Now coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture & dredge both sides in the crumb and cheese mixture, lightly pressing them in it to coat all over.
Heat a good sized knob of butter and a little olive oil (about 1 tablespoon of oil) in a frying pan large enough to hold both the chicken pieces at the same time.
Cook over a medium-low heat for 2 to 3 mins on each side, until cooked through.
Serve immediately with whatever takes your fancy. I served mine with salad and the lemon vinaigrette.

Lemon Herbed Salmon

Thursday, January 31st, 2008

2½ cups fresh bread crumbs
4 garlic cloves, minced
½ cup chopped fresh parsley
6 tbs. grated Parmesan cheese
¼ cup chopped fresh thyme or 1 tbs. dried thyme
2 tsp. grated lemon peel
½ tsp. salt
6 tbs. butter, melted divided
1 salmon filet (3 to 4 lbs.)

  1. In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt; mix well.
  2. Add 4 tbs. butter and toss lightly to coat; set aside.
  3. Pat salmon dry. Place skin side down in a a greased baking dish.
  4. Brush with remaining butter; cover with crumb mixture.
  5. Bake at ° for 20-25 min. or until salmon flakes easily with a fork.

Pesto Crusted Fish

Monday, January 14th, 2008

2 tablespoons prepared pesto
½ cup fine bread crumbs
¼ teaspoon pepper
4 four oz fillets (orange roughy, cod, catfish, snapper, tilapia or grouper)
cooking spray

  1. heat oven to 400 degrees
  2. coat 11 X 7 inch baking pan with cooking spray
  3. combine pesto, bread crumbs and pepper in shallow dish
  4. dredge fish in mixture
  5. spray surface of fish lightly with cooking spray
  6. bake approx. 15 minutes or until fish is flakey with a fork

Stuffed Chicken Breasts

Monday, January 14th, 2008

¼ cup grated parmesan
2 tablespoons chopped parsley
1 tablespoon fresh basil
2 tablespoons fresh bread crumbs
1 ½ teaspoons grainy mustard
2 tablespoons plus 1 teaspoon unsalted butter
salt
fresh ground pepper
2 chicken breast halves with skin on
1 tablespoon oil

  1. heat oven to 450 degrees
  2. mix first 6 ingredients together,
  3. season well with salt and pepper
  4. create pocket under skin of chicken, stuff with stuffing mixture, making sure to disperse evenly under skin
  5. place in freezer 5 minutes to firm up
  6. heat heavy oven proof pan on stovetop until medium-high heat
  7. add oil and remaining butter
  8. when butter stops foaming, add chicken breasts, skin side down
  9. cook one minutes, move careful not to tear skin, cook total of 4 minutes until skin is well browned
  10. cook in oven 10 minutes until no longer pink
  11. remove from oven and lest rest 5 minutes under foil tented pan