Tag: breadcrumbs

• 

  Italian Crumbed Chicken Fillets

  I got this Italian styled crumbed and shallow fried chicken breast recipe “Petti di pollo impanati e fritti” from my favourite Italian cooking website  Giallo zafferano.

   The chicken breast fillets are marinated in lemon juice, olive oil and parsley for several hours and then coated in breadcrumbs.

  The result is moist tender chicken with a noticeable citrus taste and aroma. Heaven.

  

   

  Steps

  1. Marinating the chicken
  2. Coating the chicken
  3. Shallow frying
  4. Serving

  Equipment

  • 1 chef’s knife
  • 1 bowl or plastic bag for the marinade
  • Several plates
  • 1 frypan

  Ingredients

  • 2 chicken breasts, skinless, cut into 4 fillets length-ways
  • Flour, enough to coat the chicken breasts
  • breadcrumbs (I used panko)
  • 6 Tbsp olive oil
  • 60g butter
  • 1 egg
  • 1 Tbsp grated parmigiano/parmesan or grana padano (optional)
  • Juice of a small lemon
  • 1 – 2 Tbsp parsley. finely chopped
  • Salt and black pepper to taste

  Marinating the chicken

  1. Combine in a bag (or bowl) the juice of 1 lemon, 4 Tbsp of oil, the chopped parsley and black pepper to taste.
  2. Add the chicken fillets , close the bag and  gently massage it until all the meat is covered by the marinade.
  3. Refrigerate for at least 2 hours.

  

  Coating the chicken

  1. On each plate put the ingredients required to coat the chicken.
  2. One plate each for the flour, the  whisked egg (with finely grated cheese mixed in if you like) and finally the breadcrumbs. 
  3. Place each fillet in the flour and turn it over to coat each side.
  4. Do the same in the egg and then again in the breadcrumbs.
  5. Pop the now coated fillets back in the fridge if you are preparing ahead of time. 

  Note: the crumbed fillets can be frozen at this point.

  

  

  Shallow frying

  1. Over medium heat melt the butter and oil in a frypan until the butter starts to foam.
  2. Reduce the heat and cook the crumbed fillets until they are golden brown and cooked through  (~10 minutes each side).

  

  

  

  

  Serving

  My suggestion is to serve them with a green salad and some potato thins. They also make for an awesome chicken and salad sandwich. 

  

  Enjoy,

  PK

  Here are some more Italian cooking content and a wide range of chicken recipes : 

  Written by

  PK

  ·

  August 25, 2020

• 

  PK’s Panko Cheese Chicken Tenderloin Nuggets

  I am always looking for meals that my lads will wolf down without complaints. I am happy to say that I can’t make enough of these baked chicken and cheese nuggets.

  Let me know how you fare and there are more kid (and big kid) friendly meal links at the end of the post.

  Steps

  1. Cutting and coating the chicken nuggets
  2. Cooking the nuggets
  3. Serving

  Ingredients

  • ~600g chicken tenderloins
  • 2 Tbsp butter, melted
  • Nugget coating mix:
    • 1 cup Parmesan cheese, crumbled
    • 2 cups Panko breadcrumbs
    • 1 pinch garlic powder
    • 1 pinch paprika powder
    • Black peppercorns, cracked, to taste
    • Table salt, to taste

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 2 mixing bowls
  • 1 baking tray, lined with baking paper

  Cutting and coating the chicken nuggets

  1. Cut the chicken tenderloins into smallish chunks.
  2. Melt the 2 Tbsp butter in one of the mixing bowls.
  3. Add the chicken chunks and mix until the chicken is fully coated in butter.
  4. In the second mixing bowl combine:
     • 1 cup Parmesan cheese, crumbled
     • 2 cups Panko breadcrumbs
     • 1 pinch garlic powder
     • 1 pinch paprika powder
     • Black peppercorns, cracked, to taste
     • Table salt, to taste
  5. Take 1 piece of chicken at a time and:
     • Put it into the bowl containing the breadcrumb mix.
     • Turn it over a few times to get a good coating.
     • Place it on an oven tray lined with baking paper.
  6. Pop the tray into the fridge for about 30 minutes.

  

  

  

  Cooking the nuggets

  1. Take the tray out of the fridge about 10 minutes before cooking.
  2. During that time preheat your fan-forced oven to 180C.
  3. Cook the nuggets for about 25 minutes aiming for them to be cooked through and a golden in colour (you could turn them over if you want mid way).

  

  Serving

  Chicken nuggets go with anything. 🙂

  Here I have served them with a green salad and a generous amount of Sriracha Hot Sauce.

  

  Enjoy,

  PK

  ---

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  Written by

  PK

  ·

  November 1, 2018

• 

  Panko Breadcrumbs

  Panko breadcrumbs are made from white bread using a technique that gives large coarse flakes. This makes them fluffy and light when used.

  

  I use them anywhere you would use regular breadcrumbs, especially when shallow frying crumbed meat and vegetables. If you haven’t used them before, drop what you are doing and go and buy some. 🙂

  Look how light and golden they go when shallow fried in peanut oil.

  I have some more recipes using panko for you in the links below. 🙂

  This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.

  Enjoy,

  PK

   

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  MORE ON USING PANKO BREADCRUMBS

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  THE FULL GICICI INGREDIENTS LIST

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  Written by

  PK

  ·

  August 24, 2018

• 

  PK’S Broccoli Filled Beef Meatloaf

  Meatloaf is a great way to make a little go a long way. I use minced beef, vegetables and cheese to hook my fussy little eaters (lamb, pork, chicken work a treat too). My wife loved it as well, mostly as it is a ‘one pan’ dish!

  The broccoli filling was supposed to stay hidden but they were too smart for me. It still worked though thanks to the grilled cheese. 🙂

  

  Steps

  1. Preparing everything
  2. Making the loaf
  3. Cooking and grilling the loaf
  4. Serving

  Ingredients

  • 500g beef mince
  • 1 Tbsp Worcestershire Sauce
  • 1 egg
  • 1 small broccoli head, chopped into bite sized pieces
  • 1/2 brown onion, diced
  • 1 cup cheddar cheese, grated
  • 1 handful of parsley, rough chopped
  • 1 garlic clove, finely diced
  • 1/4 cup breadcrumbs (panko would go a treat)
  • Cracked black peppercorns and salt to taste
  • Olive oil spray

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 mixing bowl
  • 1 non stick baking tin

  Preparing everything

  1. Beat the egg and mix in the 1 Tsbp Worcestershire sauce.
  2. Chop the broccoli into small pieces and microwave for 1 minute.
  3. Dice half of a brown onion, store the rest for another day.
  4. Grate enough cheddar cheese to get 1 cup.
  5. Roughly chop a handful of parsley and finely dice the garlic clove.
  6. Mix the above ingredients together in a bowl, sprinkling with salt and pepper as you go.

  

  Making the loaf

  1. Preheat your fan-forced oven to 180C.
  2. Put half the mince mix into the bottom of baking tin that you have sprayed with olive oil.
  3. Tamp it
  4. Layer the broccoli over this, leaving a gap right around the edges.
  5. Add a similar layer using half of the grated cheese.
  6. Top this with the rest of the mince and press down around the edges to make a bit of a seal.

  

  

  

  Cooking and grilling the loaf

  1. Pop the tin into the oven and cook for 30 minutes.
  2. Cover the mince loaf rest of the grated cheese and grill it until golden brown.

  

  

  

  Serving

  You could just serve it as is thanks to the broccoli filling but we try and use fresh greens from the garden with every meal. 🙂

  It makes for the best leftovers and  frozen lunches by the way.

  

  Enjoy,

  PK

  ---

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  Written by

  PK

  ·

  June 27, 2018

• 

  PK’s Beef Parmigiana

  This is simple home cooking at its best. The classic Beef Parmigiana (we Aussies call it a Parmi) is a great way to make a little go a long way. They are deceptively rich and filling!

  Plus you get to take out any of the day’s frustrations out on the cutlets when you give them a good hitting with the mallet. 🙂

  I am using beef cutlets, thin slices of either leg or rib meat, but you can adapt the recipe to use pork, chicken, lamb and even eggplant.

  Steps

  1. Bashing the beef
  2. Crumbing the beef
  3. Making the sauce
  4. Shallow frying the beef
  5. Melting the cheese
  6. Serving

  Ingredients

  • 6 to 8 beef or veal cutlets (you might see them called beef scaloppine)
  • 1/2 cup plain white flower
  • 1 chicken egg, whisked
  • Breadcrumbs, enough to cover the cutlets (panko works a treat)
  • Olive oil (enough to shallow fry the cutlets)
  • 1 small brown onion, finely diced
  • 2 garlic cloves, finely diced
  • 700g tomato passata
  • A small handful of basil leaves
  • 2 spring onion tops (ie the green bits only), chopped
  • 1 cup grated cheese (I used a mild cheddar)
  • Salt and cracked black pepper to taste

  Equipment

  • 1 meat mallet
  • 3 sheets of baking paper
  • 2 chopping boards
  • 1 plate
  • 1 bowl
  • 1 fry pan
  • 1 oven dish
  • 1 heavy pan (suitable for shallow frying)

  Bashing the beef

  1. Place the cutlets between two sheets of baking paper (or dust your mallet in flour).
  2. I like to flatten them a lot but be careful, we don’t want to make them so thin they break apart.
  3. Give them as much salt and cracked black pepper as you like.

  

  

  Crumbing the beef

  1. Now for a little trick my dad showed me growing up. Pop the cutlets, the 1/2 cup plain white flour and some more salt and pepper into a dry plastic vegetable bag (I wash and reuse mine a few times).
  2. Close the top and gently massage and jiggle the flour mix into every nook and cranny of the cutlets.
  3. Throw the bag in the fridge if you are running ahead of time.
  4. Whisk the egg in a bowl.
  5. Lay out a bed of breadcrumbs on a dinner plate.
  6. Dip each cutlet into the egg mix, getting full coverage, then fully coat in breadcrumbs.
  7. Pop them onto a sheet of baking paper as you go (you can reuse a sheet from the tenderising step above).

  

  

  Making the sauce

  1. Add a splash of olive oil to your fry pan and start softening up the single sliced onion and the 2 finely diced garlic cloves.
  2. Add 700g of passata and a small handful of fresh basil leaves to the pan.
  3. The idea is that we will slowly thicken the tomato sauce while we are shallow frying the crumbed beef.
  4. It should be nice and gluggy by the time the beef is ready to go into the oven (see below), so adjust the heat accordingly.

  

  

  Shallow frying the beef

  1. Bring enough olive oil to shallow fry the cutlets (based on your choice of pan) to a gentle bubble.
  2. Brown each side, it won’t take long because the meat is so thin, and drain.
  3. Preheat your fan forced oven to 200C.
  4. Place them as a single layer in an oven dish.
  5. Again, we want to time this to be done as the tomato sauce is ready.

  

  

  Melting the cheese

  1. Top each cutlet with a layer of our tomato sauce.
  2. Sprinkle with grated cheese and chopped spring onion tops.
  3.  Pop the oven dish into your preheated oven (200C) and cook until the cheese has melted.

  

  Serving

  Serve with some green vegetables and a side of rice.

  

  Enjoy,

  PK

  ---

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  Written by

  PK

  ·

  May 30, 2018

• 

  PK’s Baked Cauliflower Slice

  This simple cauliflower and cheese dish is irresistible to children and adults alike. I am always looking for kid friendly meals that require little effort to make. 🙂

  Let’s face it, the gooey cheese (grilled to perfection on top) is the best bit, so if you are a vegetarian you could use dairy free cheese, omit the egg and chuck in some chia seeds. It will have a slightly different texture but will be oh so yummy.

  

  You will be:

  1. Precooking the cauliflower
  2. Mixing all the ingredients
  3. Baking for 10 minutes
  4. Serving

  You will need:

  • Ingredients:
    • 1/2 a cauliflower, broken/cut into puffed corn sized pieces
    • 1 chicken egg
    • 6 sprigs of Mediterranean herbs (I used thyme and tarragon), roughly chopped
    • 1/2 cup panko crumbs (breadcrumbs will work too)
    • 1/4 cup aged Italian cheese (I used provolone but Parmigiano-Reggiano would rock too), finely grated
    • a very generous sprinkle (or two) of Garam Masala
    • spray oil
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a sauce pan or steamer
    • a fork or whisk
    • a mixing bowl
    • an oven tray
    • baking paper

  Precooking the cauliflower

  1. I used my hands to twist off the cauliflower florets (aiming for puffed wheat sized chunks) and the knife to chop up the heart.
  2. Lightly boil or steam the chunks (aiming for a bit of crunch).

  Mixing all the ingredients

  1. Preheat the fan forced oven to 200C.
  2. Whisk the egg in a large mixing bowl.
  3. Mix in the:
     • cauliflower
     • 6 sprigs of Mediterranean herbs
     • 1/2 cup panko crumbs
     • 1/4 cup aged Italian cheese
  4. Cover an oven tray with baking paper and spray it with a bit of olive oil.
  5. Spread the cauliflower mix over the tray.
  6. Sprinkle generously with garam masala.
  7. Spray again with the olive oil.

  Baking for 10 minutes

  1. Bake for 10 minutes and check the colour.
  2. The cheese should be melted and slightly golden.
  3. If you want, use the grill or a chef’s torch.

  Serving

  Goes great with a nice juicy steak. 🙂

  Enjoy,

  PK

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  Written by

  PK

  ·

  April 16, 2018

• 

  PK’s Potato And Bacon Tater Tots: Did Someone Say Panko?

  I made these little bacon and potato tots for my young ones the other day and they demolished the lot. Not only was that a great testimonial but they are easy and fun to make too.

  

  Hot Tips:

  • Make them in multiple batches as they freeze very well.
  • You can spray them sparingly with oil and bake them if you prefer.

  You will be:

  1. Making the mash
  2. Making the tots
  3. Cooking the tots
  4. Serving

  You will need:

  • Ingredients:
    • 4 cups potato and bacon mash
    • 2 chicken eggs
    • 1/2 cup plain white flour
    • Enough panko flakes to coat the tots (bread crumbs will do but the result will not be as light and fluffy)
    • herbs and spices to taste (I used some of my home-made Dried Garlic and cracked pepper)
    • enough peanut oil for shallow frying
  •  Equipment:
    • 1 chef’s knife
    • 1 chopping board
    • 1 potato peeler
    • 1 potato masher
    • 1 deep fry pan

  Making the mash

  1. Make your mashed potato (sans any milk or butter), slice the bacon (I used short-cut bacon) and mix everything together (use your own ratios).

  

  

  Making the tots

  1. Whisk the two chicken eggs and add to the mash.
  2. Add the 1/2 cup of plain white flour to the mash and gently but thoroughly mix.
  3. Make little round balls with the mash mix and then roll them in the panko crumbs.
  4. Store any surplus tots on baking paper and freeze for next time (I use a multi layered container for easy splitting and thawing of the right amount for dinner).

  

  Cooking the tots

  1. Heat a shallow amount of peanut oil in a deep pan.
  2. Cook the tots in small batches, turning mid way, until golden brown and the drain them on paper towel or a rack.

  

  

  Serving

  Serve them anyway you or your young ones will eat them. Personally I like a bit of tomato sauce and sour cream. You might even like to try my Home-made Creamy Aioli.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  March 2, 2018

• 

  Crumbed Baked Chicken Sticks

  As a kid, one of my favourite treat meals was a large serve of Ingham’s Chicken Chippies doused in tomato sauce.

  Chicken chippies were chip shaped slices of chicken coated in breadcrumbs and then snap-frozen for retail sale.

  The advert was hilarious:

  I am not sure if you can still buy them but I now prefer the home made equivalent.

  Needless to say, they are very kid friendly 🙂

  You will be:

  1. Prepping the ingredients.
  2. Dusting and coating the chicken sticks.
  3. Cooking the chicken sticks.
  4. Serving.

  You will need:

  • Ingredients:
    • 1 chicken breast (slightly frozen making it easier to cut and shape into sticks)
    • 1/2 cup flour
    • 1/2 Tbsp ground tumeric
    • 1 to 2 eggs (if doubling the recipe you only need 3 eggs)
    • ~1 cup Panko breadcrumbs to coat chicken strips
    • 1/2 tsp beetroot powder and or ground paprika (optional, just for looks)
    • ground black peppercorns to taste
    • some spray olive oil
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a fork or whisk, to beat the egg
    • a mixing bowl
    • several plates
    • an oven tray lined with baking paper

  Prepping the ingredients

  1. Take a still partially frozen chicken breast and flatten it out some what with your hands.
  2. Chop breast in to sticks (see how they look like chunky fries).
  3. In a large mixing bowl mix the 1/2 cup flour, 1/2 Tbsp ground tumeric and the 1/2 tsp beetroot powder (optional, just for looks).
  4. Whisk the 1 to 2 eggs in a bowl.
  5. Lay the panko crumbs out on a plate.

  Dusting and coating the chicken sticks

  1. Spray the baking paper lined oven tray with some spray oil.
  2. Roll each stick in the flour mix, then dip it in the egg and then coat it with panko crumbs.
  3. Place the finished sticks the baking paper as you go.
  4. Sprinkle each stick with ground paprika (optional) and ground black peppercorns to taste.
  5. Give the top of the sticks a light spray with spray oil.
  6. Pop them into the fridge for 15 minutes or so to set.

   

  

  Cooking the chicken sticks

  Pop the tray into a fan-forced oven (preheated to 200C) for 15 to 20 minutes or until golden brown.

  

  Serving

  They really just need your favourite dipping sauce and a salad.

  

  PK

  Here are some more chicken recipes and kid friendly meals: 

  Written by

  PK

  ·

  April 14, 2017

• 

  PK’s Baked Mashed Potato, Bacon and Cheese Balls

  I normally have enough leftovers for at least one lunch when I cook dinner for my family. So you can imagine how good these potato balls are if I had to buy lunch at work the next day :).

  Really easy to make ahead of time and sort of healthy as they are baked and not shallow fried, you and your kids will love them.

  Notes:

  • Make more than you think you need, they are addictive
  • You could work in mashed sweet potato and or pumpkin to get vegetables into picky eaters
  • They will need to set in the fridge for a bit before cooking

  You will be:

  1. Prepping the ingredients
  2. Making the potato balls and rolling in breadcrumbs
  3. Cooking the potato balls
  4. Serving them up hot

  You will need:

  • Ingredients:
    • 2 cups cooled mashed potato
    • 1/2 cup finely diced vegetables (I used celery and spring onions)
    • 1/4 cup of cooled finely chopped crispy bacon
    • 1/2 cup of breadcrumbs
    • 3/4 cup of grated cheese (I used a mix of Parmigiano-Reggiano and cheddar)
    • 1 egg (beaten)
    • some spray olive oil
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a saucepan for the mashed potatoes
    • a potato masher
    • a frypan for the bacon
    • a fork or whisk to beat the egg
    • a mixing bowl
    • several plates
    • an oven tray lined with baking paper

  Prepping the ingredients

  1. Make your mashed potatoes, aiming for 2 cups worth, and pop it in the fridge to cool.
  2. Fine chop the bacon to end up with 1/4 cups worth, cook to your liking and then pop them in the fridge too.
  3. Chop the 1/2 cup of vegetables.
  4. Grate the 3/4 cup of cheese.
  5. Beat the single egg.
  6. Mix the above ingredients in a mixing bowl.
  7. Put the 1/2 cup of bread crumbs on a plate.

  

  

  Making the potato balls and rolling in breadcrumbs

  1. Roll small balls of the potato mix and then roll those in flour.
  2. Pop them onto an oven tray and then into the fridge to set for at least 15 minutes.

  They look pretty yummy already:

  

  Ready for the oven:

  

  Cooking the potato balls

  1. Give the top of the balls a quick spray with spray olive oil and pop the tray into a fan-forced oven (pre-heated to 200C).
  2. Cook for about 20 minutes or until golden brown.

  Perfection:

  

  Firm on the outside with a lovely soft cheesy texture inside:

  

  Serving them up hot

  Perfect with some fresh vegetables, sauerkraut and some dipping sauces (tomato and sour cream mixed with fresh coriander) or in a bowl by themselves as finger food :).

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  March 11, 2017

• 

  Dr C’s Tandoori and Coriander Rissoles

  Try my tandoori and coriander rissoles with chili and mint yoghurt. Eat them with salad or whack’em between two bits of toast with fresh spinach. Yum!

  Take say 500 g beef mince and combine with a good whack of tandoori paste, an egg, lots of breadcrumbs (say 2 cups), coriander sprigs and chopped spring onions.

  Add salt & pepper, chili and make patties however large or small you want but be consistent. Then fry the rissoles until they are cooked all the way through.

   

  The only limit to the serving options is your imagination.
  

  

  Enjoy,

  Dr C.

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  Written by

  PK

  ·

  September 23, 2016