Panko crumbs are the best way to get beautifully crisp chicken in this delightful dish! Wasabi adds an Asian touch, while a hint of heat ties these flavors up in a beautiful bundle!
The Japanese breadcrumbs are light and crunchy. You can find in the ethnic aisle or in your supermarket!
Ingredients: 1 chicken filet for each person, salt and pepper
for the panko coat: 2 eggs or just egg whites, 2 cups panko (breadcrumbs)
to fry: in oil or in the oven
For the dipping: 1 natur Greek joghurt, 2 teaspoons wasabi, 2 tbs mayonnaise, 2 tbs caper, drained and chopped
Directions: Stir together joghurt, mayonnaise and capers in a small bowl for dipping sauce. Set aside.
Preheat oven to 475 F or 220 degrees. Whisk eggs or just the egg whites with 1/4 teaspoon salt in a shallow dish until frosty. Toss together crumbs and remaining salt (you can bust the flavor with grated Parmesan cheese as well). Cut the chicken filet into 1-2 cms large slices, and dip each one in the egg, dredge in panko crumbs and place on a rimmed baking sheet. Bake until chicken slices cook through and crumbs are golden, about 20-25 minutes.
Serve with the dipping sauce and rice!