Panko Chicken Recipe
Masa pancake, scallions, creamy salsa macha.
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Ingredients
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Panko Chicken
Masa Pancake
Creamy Salsa Macha
Scallions
Method
Panko Chicken
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and black pepper on both sides.
- 2
Breading Process
Set up a breading station: Place flour in one shallow dish, whisk the eggs in another, and place panko breadcrumbs in a third. Dip each seasoned chicken breast first in flour, then in the beaten eggs, and finally coat with panko breadcrumbs.
- 3
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Once the oil is hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown. Transfer the chicken to a baking sheet and bake in the preheated oven for 10-15 minutes or until the internal temperature reaches 165°F (74°C).
Masa Pancake
- 4
Make the Batter
In a mixing bowl, combine masa harina, water, salt, and baking powder. Stir until a smooth batter forms. Let it rest for about 10 minutes.
- 5
Cook the Pancakes
Heat a non-stick skillet over medium heat and add olive oil. Pour about 1/4 cup of the masa batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side until golden brown.
Creamy Salsa Macha
- 6
Prepare the Salsa
Remove stems and seeds from the dried chiles. In a small saucepan, heat vegetable oil over medium heat. Add the chiles and garlic, cooking until fragrant (about 2-3 minutes). Remove from heat and let cool.
- 7
Blend the Salsa
Once cooled, blend the chiles and garlic with crema or sour cream, lime juice, and salt until smooth. Adjust seasoning to taste.
Scallions
- 8
Prepare Scallions
Wash and chop the scallions into thin slices. Set aside for garnish.