Pan fried breaded chicken cutlets
Egg noodles
Steamed broccoli florets

I'm giving Panko another try. I've been disappointed when using it as a
coating for *baked* chicken or fish. I plan to dredge the cutlets in an
egg wash, then into the Panko crumbs seasoned with salt, pepper, garlic
powder and some freshly grated Parmesan. Quickly fry until golden brown.

I'll cook the egg noodles in chicken broth, toss with butter and some
Mrs. Dash (salt free) garlic herb blend.

Please, don't tell me not to steam the broccoli! They're frozen
florets, not suitable for roasting or grilling. Perfectly tasty when
steamed. Or heated in the microwave.

Jill

On Wed, 11 Apr 2018 14:43:37 -0500, Sqwertz >
wrote:

>On Wed, 11 Apr 2018 15:29:55 -0400, jmcquown wrote:
>
>> I'm giving Panko another try. I've been disappointed when using it as a
>> coating for *baked* chicken or fish. I plan to dredge the cutlets in an
>> egg wash, then into the Panko crumbs seasoned with salt, pepper, garlic
>> powder and some freshly grated Parmesan. Quickly fry until golden brown.
>
>Seasoning doesn't mix well with panko. Season the chicken instead
>Some of it will come off with egg wash, but that's still better than
>seasoning the panko crumbs.
>
>And yes, panko is not good when baked, only fried.
>
>-sw
or use a mixture of flour, panko and seasoning.
Janet US

On Wednesday, April 11, 2018 at 3:30:07 PM UTC-4, Jill McQuown wrote:
> Pan fried breaded chicken cutlets
> Egg noodles
> Steamed broccoli florets
>
> I'm giving Panko another try. I've been disappointed when using it as a
> coating for *baked* chicken or fish. I plan to dredge the cutlets in an
> egg wash, then into the Panko crumbs seasoned with salt, pepper, garlic
> powder and some freshly grated Parmesan. Quickly fry until golden brown.
>
> I'll cook the egg noodles in chicken broth, toss with butter and some
> Mrs. Dash (salt free) garlic herb blend.
>
> Please, don't tell me not to steam the broccoli! They're frozen
> florets, not suitable for roasting or grilling. Perfectly tasty when
> steamed. Or heated in the microwave.
>
> Jill

Thread them on a skewer and grill them

We're having "hibachi chicken":
Strips of chicken: brown in oil then remove from pan
Add sliced onion; when it's somewhat softened then remove from pan
Add a couple tablespoons of soy sauce to pan; let it reduce some
Add a pat of butter then a squeeze of lemon
Return meat and onions to pan and toss to combine with sauce

Served with plain rice and preceded by a salad, probably dressed with
2:2:3 lime juice to rice wine vinegar to oil

Cindy Hamilton

On Wed, 11 Apr 2018 15:29:55 -0400, jmcquown >
wrote:

>Pan fried breaded chicken cutlets
>Egg noodles
>Steamed broccoli florets
>
>I'm giving Panko another try. I've been disappointed when using it as a
>coating for *baked* chicken or fish. I plan to dredge the cutlets in an
>egg wash, then into the Panko crumbs seasoned with salt, pepper, garlic
>powder and some freshly grated Parmesan. Quickly fry until golden brown.

I prefer matzo meal, very good results with frying. I don't care or
panko.

>I'll cook the egg noodles in chicken broth, toss with butter and some
>Mrs. Dash (salt free) garlic herb blend.

I prefer egg noodles cooked in plain water and then added to broth.

On Wed, 11 Apr 2018 17:42:36 -0400, wrote:

>On Wed, 11 Apr 2018 15:29:55 -0400, jmcquown >
>wrote:
>
>>Pan fried breaded chicken cutlets
>>Egg noodles
>>Steamed broccoli florets
>>
>>I'm giving Panko another try. I've been disappointed when using it as a
>>coating for *baked* chicken or fish. I plan to dredge the cutlets in an
>>egg wash, then into the Panko crumbs seasoned with salt, pepper, garlic
>>powder and some freshly grated Parmesan. Quickly fry until golden brown.
>
>I prefer matzo meal, very good results with frying. I don't care or
>panko.
>
>>I'll cook the egg noodles in chicken broth, toss with butter and some
>>Mrs. Dash (salt free) garlic herb blend.
>
>I prefer egg noodles cooked in plain water and then added to broth.

What kind of post is this? No name calling, no vulgarity... Come on,
RFC women expect more from you!

Bruce wrote:
> On Wed, 11 Apr 2018 17:42:36 -0400, wrote:
>
>> On Wed, 11 Apr 2018 15:29:55 -0400, jmcquown >
>> wrote:
>>
>>> Pan fried breaded chicken cutlets
>>> Egg noodles
>>> Steamed broccoli florets
>>>
>>> I'm giving Panko another try. I've been disappointed when using it as a
>>> coating for *baked* chicken or fish. I plan to dredge the cutlets in an
>>> egg wash, then into the Panko crumbs seasoned with salt, pepper, garlic
>>> powder and some freshly grated Parmesan. Quickly fry until golden brown.
>>
>> I prefer matzo meal, very good results with frying. I don't care or
>> panko.
>>
>>> I'll cook the egg noodles in chicken broth, toss with butter and some
>>> Mrs. Dash (salt free) garlic herb blend.
>>
>> I prefer egg noodles cooked in plain water and then added to broth.
>
> What kind of post is this? No name calling, no vulgarity... Come on,
> RFC women expect more from you!
>

Clearly he is running low on Crystal Palace. He'll be back to normal as
soon as he picks up a few cases at the liquor store.

On Wed, 11 Apr 2018 17:44:20 -0500, Hank Rogers >
wrote:

>Bruce wrote:
>> On Wed, 11 Apr 2018 17:42:36 -0400, wrote:
>>
>>> On Wed, 11 Apr 2018 15:29:55 -0400, jmcquown >
>>> wrote:
>>>
>>>> Pan fried breaded chicken cutlets
>>>> Egg noodles
>>>> Steamed broccoli florets
>>>>
>>>> I'm giving Panko another try. I've been disappointed when using it as a
>>>> coating for *baked* chicken or fish. I plan to dredge the cutlets in an
>>>> egg wash, then into the Panko crumbs seasoned with salt, pepper, garlic
>>>> powder and some freshly grated Parmesan. Quickly fry until golden brown.
>>>
>>> I prefer matzo meal, very good results with frying. I don't care or
>>> panko.
>>>
>>>> I'll cook the egg noodles in chicken broth, toss with butter and some
>>>> Mrs. Dash (salt free) garlic herb blend.
>>>
>>> I prefer egg noodles cooked in plain water and then added to broth.
>>
>> What kind of post is this? No name calling, no vulgarity... Come on,
>> RFC women expect more from you!
>>
>
>Clearly he is running low on Crystal Palace. He'll be back to normal as
>soon as he picks up a few cases at the liquor store.

That's got to be it.

On 4/11/2018 5:42 PM, wrote:
> On Wed, 11 Apr 2018 15:29:55 -0400, jmcquown >
> wrote:
>
>> Pan fried breaded chicken cutlets
>> Egg noodles
>> Steamed broccoli florets
>>
>> I'm giving Panko another try. I've been disappointed when using it as a
>> coating for *baked* chicken or fish. I plan to dredge the cutlets in an
>> egg wash, then into the Panko crumbs seasoned with salt, pepper, garlic
>> powder and some freshly grated Parmesan. Quickly fry until golden brown.
>
> I prefer matzo meal, very good results with frying. I don't care or
> panko.
>
>> I'll cook the egg noodles in chicken broth, toss with butter and some
>> Mrs. Dash (salt free) garlic herb blend.
>
> I prefer egg noodles cooked in plain water and then added to broth.
>
>
Good for you but I'm making a side dish, not soup!

Jill

On 4/11/2018 4:15 PM, U.S. Janet B. wrote:
> On Wed, 11 Apr 2018 14:43:37 -0500, Sqwertz >
> wrote:
>
>> On Wed, 11 Apr 2018 15:29:55 -0400, jmcquown wrote:
>>
>>> I'm giving Panko another try. I've been disappointed when using it as a
>>> coating for *baked* chicken or fish. I plan to dredge the cutlets in an
>>> egg wash, then into the Panko crumbs seasoned with salt, pepper, garlic
>>> powder and some freshly grated Parmesan. Quickly fry until golden brown.
>>
>> Seasoning doesn't mix well with panko. Season the chicken instead
>> Some of it will come off with egg wash, but that's still better than
>> seasoning the panko crumbs.
>>
>> And yes, panko is not good when baked, only fried.
>>
>> -sw
> or use a mixture of flour, panko and seasoning.
> Janet US
>
I'll take both suggestions under advisement. Something came up and I
didn't make this last night. It's on the menu for tonight or tomorrow
(at the latest).

Jill

On 4/11/2018 4:45 PM, Cindy Hamilton wrote:
> On Wednesday, April 11, 2018 at 3:30:07 PM UTC-4, Jill McQuown wrote:
>> Pan fried breaded chicken cutlets
>> Egg noodles
>> Steamed broccoli florets
>>
>> Please, don't tell me not to steam the broccoli! They're frozen
>> florets, not suitable for roasting or grilling. Perfectly tasty when
>> steamed. Or heated in the microwave.
>>
>> Jill
>
> Thread them on a skewer and grill them
>
LOL

> We're having "hibachi chicken":
> Strips of chicken: brown in oil then remove from pan
> Add sliced onion; when it's somewhat softened then remove from pan
> Add a couple tablespoons of soy sauce to pan; let it reduce some
> Add a pat of butter then a squeeze of lemon
> Return meat and onions to pan and toss to combine with sauce
>
> Served with plain rice and preceded by a salad, probably dressed with
> 2:2:3 lime juice to rice wine vinegar to oil
>
> Cindy Hamilton
>
I think of you as the grill queen. It's a compliment. I truly can't
think of anyone who enjoys grilling as much as you seem to. So I was
surprised you didn't grill the chicken and onions! (What else would I
think of when you mention the word "hibachi"? )

Thread the chicken strips on soaked bamboo skewers and marinate in the
soy sauce with lemon juice and a dash of oil. I'm sure you know you can
grill thick slices of onions, brush them with oil and some of the
marinade. It would be a different meal, of course, but it's what popped
into my head when I read your reply.

Jill

On Thursday, April 12, 2018 at 9:48:26 AM UTC-4, Jill McQuown wrote:
> On 4/11/2018 4:45 PM, Cindy Hamilton wrote:
> > On Wednesday, April 11, 2018 at 3:30:07 PM UTC-4, Jill McQuown wrote:
> >> Pan fried breaded chicken cutlets
> >> Egg noodles
> >> Steamed broccoli florets
> >>
> >> Please, don't tell me not to steam the broccoli! They're frozen
> >> florets, not suitable for roasting or grilling. Perfectly tasty when
> >> steamed. Or heated in the microwave.
> >>
> >> Jill
> >
> > Thread them on a skewer and grill them
> >
> LOL
>
> > We're having "hibachi chicken":
> > Strips of chicken: brown in oil then remove from pan
> > Add sliced onion; when it's somewhat softened then remove from pan
> > Add a couple tablespoons of soy sauce to pan; let it reduce some
> > Add a pat of butter then a squeeze of lemon
> > Return meat and onions to pan and toss to combine with sauce
> >
> > Served with plain rice and preceded by a salad, probably dressed with
> > 2:2:3 lime juice to rice wine vinegar to oil
> >
> > Cindy Hamilton
> >
> I think of you as the grill queen. It's a compliment. I truly can't
> think of anyone who enjoys grilling as much as you seem to. So I was
> surprised you didn't grill the chicken and onions! (What else would I
> think of when you mention the word "hibachi"? )
>
> Thread the chicken strips on soaked bamboo skewers and marinate in the
> soy sauce with lemon juice and a dash of oil. I'm sure you know you can
> grill thick slices of onions, brush them with oil and some of the
> marinade. It would be a different meal, of course, but it's what popped
> into my head when I read your reply.
>
> Jill

Actually, "chicken hibachi" is a knockoff of teppanyaki, Benihana style.
There used to be a restaurant near here that called their griddled
chicken (or beef) "hibachi", and the name stuck. I reckon I should
try to remember to call it teppanyaki instead, even though it's cooked
in a frying pan on the stove and not a big flattop. Old dog; new tricks.

Cindy Hamilton

On 4/12/2018 10:07 AM, Cindy Hamilton wrote:
> On Thursday, April 12, 2018 at 9:48:26 AM UTC-4, Jill McQuown wrote:
>> On 4/11/2018 4:45 PM, Cindy Hamilton wrote:
>>> On Wednesday, April 11, 2018 at 3:30:07 PM UTC-4, Jill McQuown wrote:
>>>> Pan fried breaded chicken cutlets
>>>> Egg noodles
>>>> Steamed broccoli florets
>>>>
>>>> Please, don't tell me not to steam the broccoli! They're frozen
>>>> florets, not suitable for roasting or grilling. Perfectly tasty when
>>>> steamed. Or heated in the microwave.
>>>>
>>>> Jill
>>>
>>> Thread them on a skewer and grill them
>>>
>> LOL
>>
>>> We're having "hibachi chicken":
>>> Strips of chicken: brown in oil then remove from pan
>>> Add sliced onion; when it's somewhat softened then remove from pan
>>> Add a couple tablespoons of soy sauce to pan; let it reduce some
>>> Add a pat of butter then a squeeze of lemon
>>> Return meat and onions to pan and toss to combine with sauce
>>>
>>> Served with plain rice and preceded by a salad, probably dressed with
>>> 2:2:3 lime juice to rice wine vinegar to oil
>>>
>>> Cindy Hamilton
>>>
>> I think of you as the grill queen. It's a compliment. I truly can't
>> think of anyone who enjoys grilling as much as you seem to. So I was
>> surprised you didn't grill the chicken and onions! (What else would I
>> think of when you mention the word "hibachi"? )
>>
>> Thread the chicken strips on soaked bamboo skewers and marinate in the
>> soy sauce with lemon juice and a dash of oil. I'm sure you know you can
>> grill thick slices of onions, brush them with oil and some of the
>> marinade. It would be a different meal, of course, but it's what popped
>> into my head when I read your reply.
>>
>> Jill
>
> Actually, "chicken hibachi" is a knockoff of teppanyaki, Benihana style.
> There used to be a restaurant near here that called their griddled
> chicken (or beef) "hibachi", and the name stuck. I reckon I should
> try to remember to call it teppanyaki instead, even though it's cooked
> in a frying pan on the stove and not a big flattop. Old dog; new tricks.
>
> Cindy Hamilton
>
Sorry, myy brain simply took it in a different direction. It's the word
"hibachi" that did it. Yes, I know what teppanyaki is, sorry I didn't
equate it with that. I'm not critizing at all. I've even eaten at
Benihana and some other Asian teppanyaki restaurants over the years.

What I was thinking of was due to a memory of my father using an actual
hibachi grill when we lived in Bangkok. He cooked both chicken and beef
strips on bamboo skewers. They were marinated. Sateh. I believe there
was coconut milk and naam plaa (sp? Thai fish sauce) involved in the
marinade. I don't remember much more but hey, I was only 9 years old
and didn't stop to write it down. LOL I do remember it was delicious.
At any rate, that's what "hibachi chicken" made me think of.

I wasn't questioning your dinner or the method. I'm sure it was wonderful.

Jill

jmcquown wrote:
>
> Something came up and I
> didn't make this last night. It's on the menu for tonight or tomorrow
> (at the latest).

Sounds good. Tell us how it went. Even send a picture
if you dare! ;-D You know how pics always get slammed.

jmcquown wrote:
>
> What I was thinking of was due to a memory of my father using an actual
> hibachi grill when we lived in Bangkok. He cooked both chicken and beef
> strips on bamboo skewers. They were marinated.

Many years ago, I had a real hibachi. Cute little thing and I
would cook on it mainly beef and veggies on bamboo skewers with
an asian based sauce thickened a bit with cornstarch. Good eats!
I wish I remembered the recipe for the sauce that I marinated
with and also brushed on occasionally as it was cooking. That was
more than 30 years ago though...early 80's.

On 4/12/2018 12:16 PM, Gary wrote:
> jmcquown wrote:
>>
>> What I was thinking of was due to a memory of my father using an actual
>> hibachi grill when we lived in Bangkok. He cooked both chicken and beef
>> strips on bamboo skewers. They were marinated.
>
> Many years ago, I had a real hibachi. Cute little thing and I
> would cook on it mainly beef and veggies on bamboo skewers with
> an asian based sauce thickened a bit with cornstarch. Good eats!
> I wish I remembered the recipe for the sauce that I marinated
> with and also brushed on occasionally as it was cooking. That was
> more than 30 years ago though...early 80's.
>
Similar thing, likely. My memories of the hibachi grilled and marinated
strips of chicken and beef on bamboo skewers (Sateh) dates back to
around 1969, 70. In Bangkok. Yes, it was a small little charcoal
grill. I remember the hibachi was a few steps outside the kitchen door,
set on on some tiles next to a cement goldfish pond. I'm not kidding.
There was a little cement pond with Japanese goldfish. Next to it, my
dad used a hibachi and grilled marinated beef and chicken sateh. I
remember coconut milk and fish sauce. Sorry but that's what sparked the
memory of grilled chicken sateh.

Jill

On 4/12/2018 12:15 PM, Gary wrote:
> jmcquown wrote:
>>
>> Something came up and I
>> didn't make this last night. It's on the menu for tonight or tomorrow
>> (at the latest).
>
> Sounds good. Tell us how it went. Even send a picture
> if you dare! ;-D You know how pics always get slammed.
>
Slammed, likely. But I'm bored with taking pictures of food for the
moment. I won't bother.

Jill

On Thursday, April 12, 2018 at 6:15:59 AM UTC-10, Gary wrote:
>
> Many years ago, I had a real hibachi. Cute little thing and I
> would cook on it mainly beef and veggies on bamboo skewers with
> an asian based sauce thickened a bit with cornstarch. Good eats!
> I wish I remembered the recipe for the sauce that I marinated
> with and also brushed on occasionally as it was cooking. That was
> more than 30 years ago though...early 80's.

That's the way it was done back in the day over here. We used small hibachis. My guess is that the younger generation won't put up of with such nonsense and will use American style grills but I'd rather use a hibachi. I'm set in my ways!

OTOH, I suspect that hibachis might be the method of choice for suicide with the younger generation. That's just my suspicion, nobody here is going to talk about it.

On Thu, 12 Apr 2018 12:59:38 -0400, jmcquown >
wrote:

>On 4/12/2018 12:15 PM, Gary wrote:
>> jmcquown wrote:
>>>
>>> Something came up and I
>>> didn't make this last night. It's on the menu for tonight or tomorrow
>>> (at the latest).
>>
>> Sounds good. Tell us how it went. Even send a picture
>> if you dare! ;-D You know how pics always get slammed.
>>
>Slammed, likely. But I'm bored with taking pictures of food for the
>moment. I won't bother.
>
>Jill

Here's the general idea:
" 1cup AP flour
" 1/2cup panko
" 1teaspoon salt
" 1/2teaspoon pepper
" 1/2teaspoon onion powder
" 1/2teaspoon garlic powder
Janet US

On 4/12/2018 1:58 PM, U.S. Janet B. wrote:
> On Thu, 12 Apr 2018 12:59:38 -0400, jmcquown >
> wrote:
>
>> On 4/12/2018 12:15 PM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Something came up and I
>>>> didn't make this last night. It's on the menu for tonight or tomorrow
>>>> (at the latest).
>>>
>>> Sounds good. Tell us how it went. Even send a picture
>>> if you dare! ;-D You know how pics always get slammed.
>>>
>> Slammed, likely. But I'm bored with taking pictures of food for the
>> moment. I won't bother.
>>
>> Jill
>
> Here's the general idea:
> " 1cup AP flour
> " 1/2cup panko
> " 1teaspoon salt
> " 1/2teaspoon pepper
> " 1/2teaspoon onion powder
> " 1/2teaspoon garlic powder
> Janet US
>
Thank you!

Jill

On Thu, 12 Apr 2018 11:58:02 -0600, U.S. Janet B. >
wrote:

>On Thu, 12 Apr 2018 12:59:38 -0400, jmcquown >
>wrote:
>
>>On 4/12/2018 12:15 PM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> Something came up and I
>>>> didn't make this last night. It's on the menu for tonight or tomorrow
>>>> (at the latest).
>>>
>>> Sounds good. Tell us how it went. Even send a picture
>>> if you dare! ;-D You know how pics always get slammed.
>>>
>>Slammed, likely. But I'm bored with taking pictures of food for the
>>moment. I won't bother.
>>
>>Jill
>
>Here's the general idea:
>" 1cup AP flour
>" 1/2cup panko
>" 1teaspoon salt
>" 1/2teaspoon pepper
>" 1/2teaspoon onion powder
>" 1/2teaspoon garlic powder
>Janet US

With a 1/4 tsp of MSG tou'd not need that TSP of salt.

On Thu, 12 Apr 2018 15:59:35 -0500, Sqwertz >
wrote:

>On Thu, 12 Apr 2018 14:41:34 -0400, jmcquown wrote:
>
>> On 4/12/2018 1:58 PM, U.S. Janet B. wrote:
>>> On Thu, 12 Apr 2018 12:59:38 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 4/12/2018 12:15 PM, Gary wrote:
>>>>> jmcquown wrote:
>>>>>>
>>>>>> Something came up and I
>>>>>> didn't make this last night. It's on the menu for tonight or tomorrow
>>>>>> (at the latest).
>>>>>
>>>>> Sounds good. Tell us how it went. Even send a picture
>>>>> if you dare! ;-D You know how pics always get slammed.
>>>>>
>>>> Slammed, likely. But I'm bored with taking pictures of food for the
>>>> moment. I won't bother.
>>>>
>>>> Jill
>>>
>>> Here's the general idea:
>>> " 1cup AP flour
>>> " 1/2cup panko
>>> " 1teaspoon salt
>>> " 1/2teaspoon pepper
>>> " 1/2teaspoon onion powder
>>> " 1/2teaspoon garlic powder
>>> Janet US
>>>
>> Thank you!
>
>I'd suggest just doing 100% panko if you've never done it before. All
>that flour, the panko would be lost (if it even sticks with all that
>flour).
>
>-sw

I only recommend what I have successfully tried. But . . . I do use
that mix when I also do an egg/milk wash.

On 4/12/2018 7:31 PM, U.S. Janet B. wrote:
> On Thu, 12 Apr 2018 15:59:35 -0500, Sqwertz >
> wrote:
>
>> On Thu, 12 Apr 2018 14:41:34 -0400, jmcquown wrote:
>>
>>> On 4/12/2018 1:58 PM, U.S. Janet B. wrote:
>>>> On Thu, 12 Apr 2018 12:59:38 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 4/12/2018 12:15 PM, Gary wrote:
>>>>>> jmcquown wrote:
>>>>>>>
>>>>>>> Something came up and I
>>>>>>> didn't make this last night. It's on the menu for tonight or tomorrow
>>>>>>> (at the latest).
>>>>>>
>>>>>> Sounds good. Tell us how it went. Even send a picture
>>>>>> if you dare! ;-D You know how pics always get slammed.
>>>>>>
>>>>> Slammed, likely. But I'm bored with taking pictures of food for the
>>>>> moment. I won't bother.
>>>>>
>>>>> Jill
>>>>
>>>> Here's the general idea:
>>>> " 1cup AP flour
>>>> " 1/2cup panko
>>>> " 1teaspoon salt
>>>> " 1/2teaspoon pepper
>>>> " 1/2teaspoon onion powder
>>>> " 1/2teaspoon garlic powder
>>>> Janet US
>>>>
>>> Thank you!
>>
>> I'd suggest just doing 100% panko if you've never done it before. All
>> that flour, the panko would be lost (if it even sticks with all that
>> flour).
>>
>> -sw
>
> I only recommend what I have successfully tried. But . . . I do use
> that mix when I also do an egg/milk wash.
>
And yes, I did mention egg wash in my original post.

Jill

On 4/13/2018 1:36 AM, Wayne Boatwright wrote:
> On Thu 12 Apr 2018 09:39:50p, jmcquown told us...
>
>> On 4/12/2018 7:31 PM, U.S. Janet B. wrote:
>>> On Thu, 12 Apr 2018 15:59:35 -0500, Sqwertz
>>> > wrote:
>>>
>>>> On Thu, 12 Apr 2018 14:41:34 -0400, jmcquown wrote:
>>>>
>>>>> On 4/12/2018 1:58 PM, U.S. Janet B. wrote:
>>>>>> On Thu, 12 Apr 2018 12:59:38 -0400, jmcquown
>>>>>> > wrote:
>>>>>>
>>>>>>> On 4/12/2018 12:15 PM, Gary wrote:
>>>>>>>> jmcquown wrote:
>>>>>>>>>
>>>>>>>>> Something came up and I
>>>>>>>>> didn't make this last night. It's on the menu for tonight
>>>>>>>>> or tomorrow (at the latest).
>>>>>>>>
>>>>>>>> Sounds good. Tell us how it went. Even send a picture
>>>>>>>> if you dare! ;-D You know how pics always get slammed.
>>>>>>>>
>>>>>>> Slammed, likely. But I'm bored with taking pictures of food
>>>>>>> for the moment. I won't bother.
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> Here's the general idea:
>>>>>> " 1cup AP flour
>>>>>> " 1/2cup panko
>>>>>> " 1teaspoon salt
>>>>>> " 1/2teaspoon pepper
>>>>>> " 1/2teaspoon onion powder
>>>>>> " 1/2teaspoon garlic powder
>>>>>> Janet US
>>>>>>
>>>>> Thank you!
>>>>
>>>> I'd suggest just doing 100% panko if you've never done it
>>>> before. All that flour, the panko would be lost (if it even
>>>> sticks with all that flour).
>>>>
>>>> -sw
>>>
>>> I only recommend what I have successfully tried. But . . . I do
>>> use that mix when I also do an egg/milk wash.
>>>
>> And yes, I did mention egg wash in my original post.
>>
>> Jill
>>
>
> I use flour and panko breadcrumbs in recipes, but never mixed
> together. I line up for deep plates of milk, flour, egg wash, and
> the panko, dredging in that order. At least for me that's always
> successful.
>
That sounds like a lot of plates/bowls to wash just to prep a few pan
fried chicken cutlets.

Jill

On 4/13/2018 7:03 AM, l not -l wrote:

> I have never seen the need for my chicken pieces to have a milk
> bath (except buttermilk fried chicken). I pat the pieces dry,
> dredge in seasoned flour and set aside, on a rack, for a few
> minutes while I heat the frying pan and oil or oven. The rest
> helps, IME, the flour cling to the chicken better. Dredge in
> egg, then panko and into the frying pan or oven.
>
> I suppose there must be at least as many ways to bread chicken
> parts as there are people breading chicken parts. This is my way
> 'cause it works for me.
>
I use the same technique with fish and schnitzel. I, too, find the rest
helps.

On Fri, 13 Apr 2018 11:03:34 GMT, "l not -l" > wrote:
>
>I have never seen the need for my chicken pieces to have a milk
>bath.

I add milk to beaten egg, one less bowl.