Executive editor John “Doc” Willoughby demonstrates this easy recipe from our new cookbook, “Gourmet Today.” For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch—thanks to the crisp panko bread crumbs—with none of the usual mess. Its a terrific choice for an easy family dinner or casual entertaining. Get the recipe: http://www.gourmet.com/recipes/2000s/2009/10/oven-fried-panko-chicken
Get the book: http://www.houghtonmifflinbooks.com/catalog/ctitledetail.cfm?titleNumber=689689
Just cook it. Super good. I have two boxes of Panko and didn’ know what to
do with them. Thanks a lot very good.
You had me at butter lol
I’d love to have that cookbook. 🙂 Marvelous chicken
Lol thank youu
Would this work with talapia?
The recipe calls for unsalted butter.
dont really like it.. looks simple..and boring 🙁 come on! put it on a
complete dish!