A recent article in The New York Times about the universal popularity of Huy Fong brand sriracha sauce had me considering what is the most versatile ingredient in my kitchen. While my spice rack is full of items I find indispensable, and finding myself without garlic or onions has been the source of many last-minute trips to the grocery store, panko would be my answer to the "if you were on a desert island and had to cook a gourmet meal" question. A well-cooked meal is about texture and taste, and panko provides both of those elements. If on that dessert island, find a sizable local varmint, coat it in panko, then fry it up. In the comforts of a studio apartment, chicken or scallops are nice substitutes. For this dinner, I breaded some chicken thighs in panko supplemented with parmesan cheese. I served it over some delicious--and not the least bit bitter-- swiss chard from Eckerton Hill Farms.
Chicken Thighs with Panko and Parmesan Crust
- 1 tbsp. butter
- 1 2 tbsp olive oil
- 1 lb. chicken boneless, skinless chicken thighs
- 2 eggs, beaten
- 1/2 cup panko
- 1/2 cup parmesan cheese, grated
- salt and pepper
- lemon wedges, for serving
- Heat butter and oil over medium-heat in a large skillet.
- Meanwhile, mix panko and cheese on a large plate.
- Season chicken thighs with salt and pepper. Note: the cheese is salty, so only a few pinches of salt are necessary.
- Dip chicken each chicken thigh into eggs, then panko and cheese mixture. Shake off excess panko.
- Add chicken thighs to skillet and cook, about 4 minutes per side.
- Serve with lemon wedges.