Pan friend chicken filets?

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

A few weeks ago I pounded some chicken breasts and pan fried them.
The whole family went nuts for them. My wife and I had ours with
buffalo sauce.

For the life of me, I can't remember what I did, and I forgot to add
it to my recipe software.

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

How would you guys make these?

I do flour, egg, seasoned crumbs. I add some cinnamon to my bread crumbs
whe I do chicken, as well as the usual seasonings. ....Sharon

"biig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

A few weeks ago I pounded some chicken breasts and pan fried
them.
The whole family went nuts for them. My wife and I had ours
with
buffalo sauce.

For the life of me, I can't remember what I did, and I forgot
to add
it to my recipe software.

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

How would you guys make these?

I do flour, egg, seasoned crumbs. I add some cinnamon to my
bread crumbs
whe I do chicken, as well as the usual seasonings. ....Sharon

I do a little variant based on Japanese Tonkatsu. Flatten, dip
in egg, seasoned flour, egg again, Panko crumbs. Wait 10 minutes
and cook at 450F in a dish coated with corn-flake crumbs for 20
minutes. Slice into thin strips and serve with Tonkatsu sauce on
shredded cabbage. Tonkatsu sauce is a fruity, spicy ketchup
actually meant for Tonkatsu which is deep-fried, breaded pork. I
have a recipe for the sauce that I have made but I prefer
store-bought.

--
Jim Silverton
Potomac, Maryland

Mitch@... said:

A few weeks ago I pounded some chicken breasts and pan fried them.
The whole family went nuts for them. My wife and I had ours with
buffalo sauce.

For the life of me, I can't remember what I did, and I forgot to add
it to my recipe software.

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

How would you guys make these?

I pan fry them by just dredging thin chicken breasts in flour seasoned with
salt, pepper and a bit of tarragon. Fry them in butter and then add some
white wine and reduce to make a nice sauce.

Mitch@... said:

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

How would you guys make these?

I dip flattened chicken breasts into a milk/egg wash then into a dried
bread crumbs/parmesan cheese/seasoned with salt, pepper and oregano
mixture and fry in some olive oil. The family loves it and it comes out
very tasty, crispy and nicely browned.

In article <[email hidden]>, Mitch@...

Quoted message said:

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

Buttermilk does better IMO.

leo

Mitch@... said:

A few weeks ago I pounded some chicken breasts and pan fried them.
The whole family went nuts for them. My wife and I had ours with
buffalo sauce.

For the life of me, I can't remember what I did, and I forgot to add
it to my recipe software.

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

How would you guys make these?

I just pound them thin, dredge them lightly in flour seasoned w/salt &
pepper, (sometimes some dried tarragon) and saute them in a little
olive oil. Like to serve with a generous squeeze of fresh lemon juice
and some chopped Italian Parsley on top.
Husband loves them...probably shouldn't tell him it's my lazy dinner
fallback protein...goes with pretty much anything I have in the house.

Nancy T

In article <[email hidden]>,

ntantiques said:

Husband loves them...probably shouldn't tell him it's my lazy dinner
fallback protein...goes with pretty much anything I have in the house.

For me, a lazy dinner is a casserole (um... hot dish) made the day
before and popped in the oven until done. Laying out the service,
dishing the casserole and pouring the milk is a drag though on a lazy
day. Doesn't someone here call it a 'Dead Spread'. That doesn't
necessarily mean dead dead.

leo

On Sep 17, 11:53 pm, Leonard Blaisdell <[email hidden]>

Quoted message said:

In article <[email hidden]>,

ntantiques said:

Husband loves them...probably shouldn't tell him it's my lazy dinner
fallback protein...goes with pretty much anything I have in the house.

For me, a lazy dinner is a casserole (um... hot dish) made the day
before and popped in the oven until done. Laying out the service,
dishing the casserole and pouring the milk is a drag though on a lazy
day. Doesn't someone here call it a 'Dead Spread'. That doesn't
necessarily mean dead dead.

leo

Around our house we call casseroles "comfort food," although too many
of them'll kill you :-)

Nancy T

Leonard Blaisdell said:

For me, a lazy dinner is a casserole (um... hot dish) made the day
before and popped in the oven until done. Laying out the service,
dishing the casserole and pouring the milk is a drag though on a lazy
day. Doesn't someone here call it a 'Dead Spread'. That doesn't
necessarily mean dead dead.

leo

Yeah, but "dead spreads" are what folks call funeral food. Y'know, those
after funeral get together's family and friends participate in to
share some laughs and memories of the deceased, support each other in a
bit of sadness and often turn into small family reunions where friends
and family often bemoan the fact that they only seem to see each other
at these type events. In my family, they always include a generous bar
set up and catered food (casual stuff-usually good Italian cold cuts,
baked pasta ziti or lasagna, breads, cheeses, desserts and other things
like this) so that people can all catch their breath and the family
isn't tasked with any work.

Goomba38 said:

Quoted message said:

How would you guys make these?

I dip flattened chicken breasts into a milk/egg wash then into a dried
bread crumbs/parmesan cheese/seasoned with salt, pepper and oregano
mixture and fry in some olive oil. The family loves it and it comes out
very tasty, crispy and nicely browned.

I do seasoned flour, then egg wash, then crumbs, and then let them sit for
a while to bind the crumbs before frying.

James Silverton said:

"biig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

A few weeks ago I pounded some chicken breasts and pan fried
them.
The whole family went nuts for them. My wife and I had ours
with
buffalo sauce.

For the life of me, I can't remember what I did, and I forgot
to add
it to my recipe software.

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

How would you guys make these?

I do flour, egg, seasoned crumbs. I add some cinnamon to my
bread crumbs
whe I do chicken, as well as the usual seasonings. ....Sharon

I do a little variant based on Japanese Tonkatsu. Flatten, dip
in egg, seasoned flour, egg again, Panko crumbs. Wait 10 minutes
and cook at 450F in a dish coated with corn-flake crumbs for 20
minutes. Slice into thin strips and serve with Tonkatsu sauce on
shredded cabbage. Tonkatsu sauce is a fruity, spicy ketchup
actually meant for Tonkatsu which is deep-fried, breaded pork. I
have a recipe for the sauce that I have made but I prefer
store-bought.

james (jim?), what brand of tonkatsu sauce do you prefer?

your pal,
blake

blake wrote on Tue, 18 Sep 2007 18:43:32 GMT:

for 20 minutes. Slice into thin strips
??>> and serve with Tonkatsu sauce on shredded cabbage.
??>> Tonkatsu sauce is a fruity, spicy ketchup actually meant
??>> for Tonkatsu which is deep-fried, breaded pork. I have a
??>> recipe for the sauce that I have made but I prefer
??>> store-bought.

bm> james (jim?), what brand of tonkatsu sauce do you prefer?

Jim is fine from my friends and James is OK too but my friends
don't use it. The stuff I like is labelled JAS Takahashi Sauce
but I'm not sure if that is the maker. I get it at the Daruma
grocery in Bethesda, MD.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Mitch@... said:

For the life of me, I can't remember what I did, and I forgot to add
it to my recipe software.

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

How would you guys make these?

Grated parmigiano cheese -> beaten egg -> seasoned breadcrumbs

I season breadcrumbs by adding minced garlic and parsely and some ground
pepper.
--
Vilco
Think pink, drink rose'

James Silverton said:

blake wrote on Tue, 18 Sep 2007 18:43:32 GMT:

for 20 minutes. Slice into thin strips
??>> and serve with Tonkatsu sauce on shredded cabbage.
??>> Tonkatsu sauce is a fruity, spicy ketchup actually meant
??>> for Tonkatsu which is deep-fried, breaded pork. I have a
??>> recipe for the sauce that I have made but I prefer
??>> store-bought.

bm> james (jim?), what brand of tonkatsu sauce do you prefer?

Jim is fine from my friends and James is OK too but my friends
don't use it. The stuff I like is labelled JAS Takahashi Sauce
but I'm not sure if that is the maker. I get it at the Daruma
grocery in Bethesda, MD.

James Silverton

i'll keep an eye out for it. thanks.

your pal,
blake

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

A few weeks ago I pounded some chicken breasts and pan fried them.
The whole family went nuts for them. My wife and I had ours with
buffalo sauce.

For the life of me, I can't remember what I did, and I forgot to add
it to my recipe software.

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

How would you guys make these?

I would call them *Chicken Schnitzels*... I pound the breasts very thin and
drop them into a Large Plastic bag of seasoned flour and shake them, then
dip them in beaten egg that has been thinned slightly with a little milk,
then I drop them into another Large Plastic bag of seasoned dry bread
crumbs...I then put them in the fridge for up to 1/2 hour to set the crumbs
so that they adhere to the meat when cooking...I then fry them in a little
Olive Oil and Butter for only a couple of minutes each side , then put them
on some paper kitchen towels to absorb any oil...I sprinkle them with some
*Fresh* Lemon juice.

If cooked any longer they are dry and terrible...

Bigbazza (Barry) Oz

"Bigbazza" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

A few weeks ago I pounded some chicken breasts and pan fried them.
The whole family went nuts for them. My wife and I had ours with
buffalo sauce.

For the life of me, I can't remember what I did, and I forgot to add
it to my recipe software.

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

How would you guys make these?

I would call them *Chicken Schnitzels*... I pound the breasts very thin
and drop them into a Large Plastic bag of seasoned flour and shake them,
then dip them in beaten egg that has been thinned slightly with a little
milk, then I drop them into another Large Plastic bag of seasoned dry
bread crumbs...I then put them in the fridge for up to 1/2 hour to set the
crumbs so that they adhere to the meat when cooking...I then fry them in a
little Olive Oil and Butter for only a couple of minutes each side , then
put them on some paper kitchen towels to absorb any oil...I sprinkle them
with some *Fresh* Lemon juice.

If cooked any longer they are dry and terrible...

Bigbazza (Barry) Oz

I forgot to add...*Serve Immediately* :-)

Bigbazza (Barry) Oz

"Bigbazza" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

A few weeks ago I pounded some chicken breasts and pan fried them.
The whole family went nuts for them. My wife and I had ours with
buffalo sauce.

For the life of me, I can't remember what I did, and I forgot to add
it to my recipe software.

It was either flour->egg->seasoned crumbs
or flour->buttermilk->crumbs

How would you guys make these?

I would call them *Chicken Schnitzels*... I pound the breasts very
thin and drop them into a Large Plastic bag of seasoned flour and
shake them, then dip them in beaten egg that has been thinned slightly
with a little milk, then I drop them into another Large Plastic bag of
seasoned dry bread crumbs...I then put them in the fridge for up to
1/2 hour to set the crumbs so that they adhere to the meat when
cooking...I then fry them in a little Olive Oil and Butter for only a
couple of minutes each side , then put them on some paper kitchen
towels to absorb any oil...I sprinkle them with some *Fresh* Lemon
juice.

If cooked any longer they are dry and terrible...

Ahhhhhhhhhh, a counter lunch at the local pub :-)