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Crispy Chicken Breasts with Baked Potato and Roasted Zucchini

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This crispy chicken is made with panko [2] breadcrumbs. I really don’t know how I made it before I knew about panko. It seems like I use panko very frequently and I’ve probably only known about it for about 5 years. Panko is made from crustless bread, coarsely ground, resulting in a light extra crispy texture. Regular breadcrumbs can seem so dense, panko doesn’t absorb your egg or oil and maintains a light and beautiful presentation. I also prefer panko for crab cakes or salmon croquettes [3] or other mixed seafood cakes.

My roasted zucchini is made in my cast iron skillet. I used to do it in a regular All-Clad Saute pan, but the cast iron seems to yield crispier roasted vegetables. I also roast broccoli and asparagus this same way. I used to steam vegetables exclusively, but we all prefer them roasted.

In retrospect on the chicken, I would pound it a little in the future, to break it down a little/tenderize a bit, but this result was good and would work well sliced for a salad dish also.

1 c. flour
2 eggs
1/4 c. water
1/5 c. panko
3 boneless skinless chicken breasts
canola oil
kosher salt
fresh ground pepper

Spread flour over one dinner plate. Mix eggs and water together in a wide, shallow bowl. Spread panko over another dinner plate. Season flour with salt and pepper and stir thoroughly. Dredge chicken in flour, coating evenly and shaking off any excess. Then dip in the egg and finally, the panko. Coat evenly.

Heat a large saute pan on medium high heat. Add canola oil to barely cover bottom, swirl for even coating and heat another 2 minutes or so. Test oil heat with a pinch of flour, if it sizzles immediately, you’re ready. Brown chicken breasts in a single layer on first side 4-5 minutes, then turn and brown second side 3-4 minutes or until cooked through. Watch heat and underside of chicken to prevent over browning, but use caution when flipping to avoid scraping off breading.

4 zucchini, halved then sliced into 1/2 inch moons
olive oil
kosher salt
fresh ground pepper

Preheat oven to 400. Toss zucchini in olive oil, salt, and pepper, coating evenly. Roast in oven about 20 minutes, until liquid has released and zucchini are slightly shriveled. Turn once with wooden spatula to even browning.

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