Imagine this scenario: You're in the middle of preparing crispy fried chicken ... with a pan or a rolling pin. Don't use a food processor. The crumbs should be similar in size to panko crumbs.

The juicy pan-fried chicken breast is coated in a crispy, seasoned Panko crumb crust. Filled with fresh basil, garlic, pine nuts, and Parmesan cheese, the homemade pesto is a sauce you'll make all ...

Food & Wine readers love these fried chicken dishes ... to infuse boneless, skinless chicken breasts with golden color and warming flavors. Nutmeg in the panko and a slightly smoky adobo chile ...

Coated in panko and fried in olive oil and butter ... punchy herb and radish salad dressed in a lemon vinaigrette. Everyday pan-roasted chicken breasts become a restaurant-quality meal with ...

Put the beaten eggs, panko and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the ...

Coat chicken with flour; dip into egg mixture, then coat with panko crumbs. Heat the oil in a fry pan and cook the chicken tenders. They should take about 2 minutes on each side or until the ...

Tom's decadent take on the retro chicken kyiv is as perfect for an everyday supper as it is baked rather than deep-fried. In a bowl ... Break up the panko breadcrumbs using your hands or pulse ...

Dial up the flavour and crunch in your midweek chicken schnitzel by dunking it in a combination of panko crumbs and crushed ... oil in a large non-stick frying pan. In batches, cook the schnitzels ...

Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well. Transfer to the greased dish and spread evenly. Mix the breadcrumbs ...