Chicken Katsu

I love anything fried in Panko. They are far superior to any breadcrumb, except for maybe my beloved Pork Things.  This chicken is fried Panko perfection and the sauce is amazingly simple.  Even Miss F enjoyed the sauce, which was quite surprising.  She is usually a mustard based sauce fan, which is so surprising because usually kids are all about ketchup over mustard, I know I was.  I enjoyed the leftovers, with the sauce, on a sandwich the next day for lunch. The Tonkatsu sauce recipe is from Just One Cookbook.

Chicken Katsu

¼ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon oyster sauce
1 tablespoon sugar

4 boneless skinless chicken breast halves, pounded to ½ inch thickness
2 tablespoons flour
1 egg, beaten
1 cup Panko bread crumbs
1 cup oil, for frying

In a small bowl, whisk together the ketchup, Worcestershire, oyster sauce and sugar, set aside.

Season the chicken breasts with salt and pepper. Dredge the chicken in the flour, then egg and finally the Panko until well coated. Heat ¼ inch oil in a large skillet over medium-high heat. Place the chicken in the hot oil and cook for 3 to 4 minutes on each side, until golden brown. Serve with rice and the prepared Tonkatsu sauce.

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Pork Milanese

I love any breaded and fried pork chop, pork things are still my go to, but I do like to mix it up. I selected this recipe because I am still trying to use all the lemons in the house. It is from Giada De Laurentiis and it couldn't be easier.  My pork chops all pounded out so strangely, each one of the turned into a "C" shape, it was the oddest thing.  Miss F at the whole lemon, skin and all.  So gross, but she loves them.  She refused to eat hardly any of her dinner except for the lemon, I blame the time change.  Isn't that what all moms do this time of year for any and all bad behavior?

Pork Milanese

¾ cup panko (Japanese bread crumbs)
¼ cup finely grated Parmesan
1 large egg
3 boneless pork loin chops, pounded thin to 1/3 inch-thick (¾ pounds total)
Salt and freshly ground black pepper
2 tablespoons olive oil
3 lemon wedges

Coarsely crush the Panko into a shallow bowl, stir in the Parmesan. In another shallow bowl, whisk the egg. Sprinkle the pork with salt and pepper, dip into the egg then into the Panko mixture, patting to coat completely. Plate and refrigerate the pork for 15 minutes.

Heat the oil in a large skillet over medium-high heat. Add the pork and saute until golden brown, about 3 minutes per side. Transfer to a plate lined with paper towels. Plate and serve each with a lemon wedge.

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Panko Pork with Apricot Dipping Sauce

This meal was originally supposed to be an apricot pork stir fry.  The birthday dinner for my dad had been postponed and I had a jar of apricot jam I had bought to make his favorite baked brie.  C and I ended up meeting for lunch and we had Thai food, so I wasn't in the mood for a stir fry that evening, neither was he.  So Panko Pork with Apricot Dipping Sauce was born.  We'll call it the sweeter relative of Pork Things.  Miss F devoured hers, but she preferred to dip hers in mustard.  Crazy kid!

Panko Pork with Apricot Dipping Sauce

½ cup apricot jam
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon Sriracha

1 egg
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup Panko (Japanese breadcrumbs)
2 boneless center-cut pork chops, pounded to 1/8" thickness
3 tablespoons vegetable oil, divided

In a small saucepan, stir together the jam, mustard, soy sauce, vinegar and Sriracha. Heat over medium to bring to a simmer, about 2 to 3 minutes.

Whisk the egg in a medium bowl. Combine Panko, salt, and pepper on a large plate. Dip in egg mixture, then in Panko, pressing to adhere. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels. Serve the pork with the prepared apricot sauce.

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Chicken Tenders with Basil Aioli

"Why is this chicken white?" inquired C. As good as it is to have him home, it is still frustrating at dinner time. He and Miss F refused the aioli, opting instead for their own special sauce of mustard mixed with ketchup.  I loved the aioli, I may have added an extra dash of vinegar or so, I love the tartness.  Miss F gobbled up the chicken, she was a huge fan.  I served these with corn on the cob, but they would also be fantastic as an appetizer for a party.  I plan on serving them next while watching football...I am so glad football is back!  Thanks to Love and Olive Oil for the recipe.

Chicken Tenders with Basil Aioli

1 pound boneless skinless chicken breasts, cut into strips
1 cup Panko breadcrumbs
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cayenne
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 egg
1 tablespoon water

For aioli:
½ cup mayonnaise
2 teaspoons red wine vinegar
1 teaspoon garlic powder
1 tablespoon minced fresh basil
salt and pepper, to taste

Preheat the oven to 350 degrees. Grease a baking sheet with cooking spray and set aside.

In a shallow dish, stir together the Panko, garlic powder, paprika, cayenne, salt and pepper. In a second shallow dish, lightly beat the egg with the water. Toss the chicken in the egg, then dredge in the Panko mixture. Arrange on the prepare baking sheet and spray with cooking spray. Bake for 12 to 15 minutes, until golden brown, flip once halfway through.

While the chicken is cooking, prepare the aioli. Whisk together the mayonnaise, vinegar, garlic powder, and basil. Salt and pepper to taste. Serve the chicken with the aioli on the side.

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Dijon Panko Pork Chops

This meal was totally not what I had planned to make. I had brined the pork chops with the intention of making Martha Stewart's Crispy Apricot Pork Chops. When I pulled out the ingredients from the refrigerator, I looked and looked, but I couldn't find the jar of apricot preserves. I swore I had some. I went to the store twice that week and both times didn't get the preserves because I was so sure we had some. I guess I used them all up making Apricot Brie and Arugula pizzas. I had to improvise and Dijon Panko Pork Chops were created. Miss F gobbled up her pieces, even though she was turning up her nose at the Dijon when I was making the pork. After dinner I realized I had mango pepper sauce in our pantry, which I will try next in this recipe.

Dijon Panko Pork Chops

4 ½” to ¾” thick pork chops, brined (recipe follow)
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
½ cup Panko bread crumbs

Preheat the oven to 425 degrees. Brush the pork chops with the Dijon mustard on both sides, sprinkle with the salt and pepper. Coat the pork chops in the Panko. Grease a glass baking dish with cooking spray. Place the pork chops in the prepared baking dish and spray with more cooking spray. Bake for 20 to 25 minutes, until the internal temperature reaches 150 degrees.

Brine
4 cups cold water
3 tablespoons kosher salt
1 teaspoon black pepper corns
1 teaspoon dried thyme
4 ½” to ¾” thick pork chops

Add salt to water in a large re-sealable container. Add thyme, peppercorns and pork chops. Cover tightly and refrigerate up to 24 hours. Remove from the brine and pat the pork chops dry before preparing.

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Spinach Basil Pesto Baked Shrimp

I knew I wanted to have shrimp as an appetizer at the wine exchange. Since we were having pizza as the entree, I wanted something with an Italian flavor. I love pesto, but I am allergic to tree nuts, so I always have to make my own. A cheaper alternative to basil pesto is adding in spinach to help bulk up the pesto. I like to buy baby spinach at the salad bar, it is so much cheaper than buying it in the produce department and you can buy as small an amount as you wish. I came up with this recipe and was so proud of myself, until I realized that the shrimp had their shells on. Even though I requested tail on only shrimp at the seafood counter. And after I had already coated each one in pesto and Panko. Luckily, two friends were over early for the party and they helped me peel the shrimp in no time.

Spinach Basil Pesto Baked Shrimp

½ cup baby spinach leaves
¼ cup fresh basil leaves
¼ cup grated Parmesan cheese
1 clove garlic, peeled
1 teaspoon lemon juice
3 tablespoons extra-virgin olive oil
½ cup Panko breadcrumbs
1 pound peeled shrimp

Preheat your oven to 450 degrees. Grease a 9x13 glass baking dish with cooking spray. In the bowl of your food processor, add the spinach, basil, cheese, garlic and lemon juice. Pulse until well combined. Stream in one tablespoon of the olive oil with the processor running and then transfer the mixture to a shallow dish. Stir in the remaining olive oil and Panko. Take the shrimp and coat with the Panko-Pesto mixture and place in a single layer in the greased baking dish. Once all the shrimp are coated, bake for 5 to 10 minutes, until shrimp are cooked through. Cooking time will vary based on the size of your shrimp.

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Father's Day Pork Chops

This was another recipe from the October issue of Bon Appetit. It instantly reminded me of my childhood favorite, Pork Things.  One thing I know for sure, next time I make Pork Things, I am going to try the vinegar marinade again.  I think it would be fantastic with balsamic vinegar.  So fantastic, that they might not even need ketchup.  The Panko got nice and crisp.  I used dried herbs instead of fresh because it was what I had on hand.  Only my basil plant is still living out on our front porch.  Fresh lemon zest is key and it adds a nice brightness.  Needless to say, these chops did not need a drop of ketchup, they were juicy and delicious on their own.  Miss F called them "pork nuggets" and wanted more "crispy pieces."

Father’s Day Pork Chops


4 bone-in pork chops (about 2 pounds total), pounded to 1/2" thickness (I used boneless chops)
½ cup red wine vinegar
½ cup all-purpose flour
1 large egg, beaten
1 cups Panko (Japanese breadcrumbs)
Zest from half a lemon
1 tablespoon chopped fresh thyme (I used 1 teaspoon dried)
1 tablespoon chopped fresh oregano (I used 1 teaspoon dried)
6 tablespoons olive oil
Kosher salt and freshly ground black pepper

Arrange pork in a single layer in a large baking dish and cover with vinegar. Let sit 1 hour at room temperature. Set up your dredging stations: one small baking dish with flour; one with eggs; and one with Panko, zest, thyme, and oregano. Heat a large cast-iron or heavy nonstick skillet over medium heat and add 3 tablespoons olive oil. Season each chop generously with salt and pepper. Dredge each chop first in the flour, then in the egg, then in the Panko mixture; make sure they coat the sides as well as the tops and bottoms, as every inch of crust is crucial. Heat the oil over medium high heat in a large skillet. Fry the pork chops until crispy and cooked through, about 4 minutes per side.

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Pork Tonkatsu

I love getting free magazine subscriptions on the internet, esepcially cooking magazines. I had three free issues of Bon Appetit and I liked them so much, I almost paid for a subscription.  This recipe is from the July 2011 issue, Pork Tonkatsu with with watermelon-tomato salad.  I decided to omit the salad and serve the pork with white rice and Sesame green beans.  Sesame green beans are simply steamed green beans tossed with a drizzle of Sesame oil and sesame seeds.  It is a simple side and pairs perfectly with the pork.  C said these were better than my beloved Pork Things.  I am not so sure about that, but I certainly did enjoy this version.  But how could anything dipped in Panko then fried be bad?

Pork Tonkatsu

1 egg
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup Panko (Japanese breadcrumbs)
2 boneless center-cut pork chops, pounded to 1/8" thickness
3 tablespoons vegetable oil, divided

Whisk eggs and mustard in a medium bowl. Combine Panko, salt, and pepper on a large plate. Dip in egg mixture, then in Panko, pressing to adhere. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels.

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