Panko Crusted Talapia or Chicken

This is an easy baked go-to. I won’t get into specifics right now, mainly because you can’t mess it up.

Play with it.

 

 

 

The preparation is “dry-wet-dry” – flour-egg-Panko. Get a pan of flour, get a bowl of beaten eggs, get a pan of Panko.

 

Prepare fish (like frozen tilapia) – pat dry, salt and pepper. I like to separate the filet in half so there are small strips and larger strips. Doing so makes them cook more evenly.

…or chicken breast, cut lengthwise similarly to what you would do with tilapia. You end up with a larger filet and a smaller filet.

1)      Dredge - Dry: flour – put salt and pepper (or any other seasoning you want.)

2)      Dredge – Wet: eggs beaten

3)      Dredge – Dry – Panko (mixed with grated parmesan cheese and whatever spice you like.) Press the Panko into the protein to form a solid 'bark'.
 

 Spray a cooking pan with oil. I usually use canola – anything that won’t smoke at high heat.

 Arrange on the sheet. Spray the cutlets again.

Bake at 400F for about 20-30 minutes watching the color. Flip half way through. When they are slightly golden brown the cutlets will be fine. It’s very forgiving.

Amanda's Chai Latte

• 7c water
• 4 tea bags
• 1t fennel
• 10 peppercorns
• 1/2c brown sugar
• 8-10 crushed cardamom pods
• 1t ground ginger
• 1 cinnamon stick

Boil then simmer for 20 min

Strain
 

Add 1c milk