Tag: Toast

Asian Chicken Sandwich AND A Giveaway

Asian Chicken Sandwich AND A Giveaway

by Pam on April 25, 2013

I found this recipe on Use Real Butter[1] that looked too good to resist. I adapted it to use what I had on hand and to work best with our tastes. The sriracha mayonnaise was out of this world amazing and I can’t wait to try it on sandwiches and other things soon. The slaw had a nice soy and ginger flavor and the chicken was crispy and tender without being greasy. The combination of  the ingredients together was fantastic. My husband ABSOLUTELY LOVED these chicken sandwiches and even took the leftovers to work the following day. My kids both gobbled their sandwiches up and I didn’t leave a single crumb on my plate. These will definitely be on our dinner table again VERY SOON.

See the bottom of this post for the Giveaway information. Good luck!

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes.  Side Note: Don’t skip this step, it helps the panko adhere to the chicken. 

After the chicken has been in the refrigerator for 30 minutes, remove and set on the counter for 15 minutes. Heat half of the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired.  Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy. 

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!



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Asian Chicken Sandwich




Yield: 8

Prep Time: 15 min.

Cook Time: 15 min.



Ingredients:

Panko Crusted Chicken:

2 tbsp canola oil, divided
2 boneless skinless chicken breasts, cut in half lengthwise, cut in half again
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/2 cup of flour
1 egg
1 tbsp milk
1 1/2 cups of plain panko crumbs
Hamburger buns

Asian Cabbage Slaw:

2 cups of coleslaw mix (green & purple cabbage and carrots, shredded)
2 stalks green onions, minced
1/4 cup fresh cilantro, chopped
1 tsp fresh ginger, grated
1 tbsp soy sauce
Juice from 1/2 a lime
3 tbsp rice vinegar
1 tbsp sesame oil
Sesame seeds

Sriracha Mayonnaise:

1/2 cup of mayonnaise
Sriracha, to taste

Directions:

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the panko adhere to the chicken.

After the chicken has been in the refirgerotor for 30 minutes, remove and set on the counter for 15 minutes. Heat half of the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired. Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy.

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter

GIVEAWAY:

    

Jennifer from Knotty Daughters [4] is giving one of my readers an apron of your choice from her website[5]. All you have to do to enter this contest is to comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 28, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Knotty Daughters.

Good luck!!!

 

References

  1. ^ Use Real Butter (userealbutter.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  4. ^ Knotty Daughters (www.knottydaughters.com)
  5. ^ website (www.knottydaughters.com)

The different idea to recycle the panettone: sweet and savory toast – Italian Cuisine

How to recycle the panettone: sweet and savory toast


With the panettone you can prepare excellent ones sweet toast … and also savory. Did you know?
Let's find out some together recipe.

How to toast the panettone

There are various ways to toast the panettone.
The most classic is the oven. Cut the panettone into slices and place it inside a baking pan. Heat in grill mode for a few minutes to obtain a crunchy texture outside and soft in the heart.
The same can be done in one no stick pan with a knob of butter. You can also make the recipe more greedy by first wetting the slices in a mixture of beaten eggs and milk. In this way you will get the famous French Toast Serve hot with jam, fresh fruit, ice cream or cream.
Finally you can heat the slices of panettone on a plate or on a grill and if you want you can also stuff them in the middle just like you do with a toast.

Toast of sweet panettone

The sweet panettone toast is very easy to make because you can indulge yourself with all kinds of stuffing.
It's very good with the jam or with the cream of hazelnuts or pistachios.
Delicate with the vanilla cream and greedy with the chocolate cream.
For a more unusual and fruity taste you can try the accompaniment with the Lemon Curd or with the apple butter.
As already mentioned, you can bake it in the oven or on the plate and even wet it with eggs and milk and cook it with a knob of butter in the pan to make it richer and more flavorful like the classic French toast.

How to recycle the panettone: sweet and savory toast

Toast of salty panettone

Think about how sweet bread with raisins and walnuts get married well with them sliced, especially if very tasty. Imagine it with it speck, for example. Here, then why not try with panettone?
Cut the slices giving the square shape of the pancarré and then fill them with a sliced ​​and sliced ​​cheese that melts as fontina. Add the toast and heat it in the pan or on the grill.
You can also use a classic toaster, but be careful because the panettone is very delicate and being rich in butter it burns quickly.

Ideas to recycle the panettone

If bread is not thrown away, let alone panettone. Toasts are a great idea of recycling, but you can also cut the panettone into cubes to make croutons to dip in milk for breakfast or in a pumpkin soup for a super comfort dinner.
Or, when it is too dry, soften it with a little 'milk, squeeze it well and then prepare a pudding or a cake similar to the village cake by adding an egg, cocoa and some shortbread or chopped amaretto.

New Year's Cocktail, many original ideas to toast the new year – Italian Cuisine

New Year's Cocktail, many original ideas to toast the new year


As an aperitif, but also for the midnight toast. There are many alternatives to sparkling wine, easy New Year's cocktails even to prepare at home

If you've been toasting "new year" with Spumante and Champagne for years, you could do one this time exception to the rule and propose to your guests something different: a cocktail, for example.

The recipes are really a lot, but the interesting thing to know is that even if you are not gods bartender, you can make some easy mixtures to prepare even at home.

Extra Dry Martini

It was the New Year's day of 1900 when this was launched special vermouth, which is still on the market today. This is used to create a perfect one Martini Cocktail, to be tasted especially as appetizer. To achieve this you need to combine 60 ml of gin with 10 ml of Martini Extra Dry vermouth, which must be mixed with energy together with 5 ice cubes. The cocktail should be served with agreen olive immersed in liquid and stuck in a toothpick.

Moscow Mule with pomegranate

To stay on theme with the party, we can use the pomegranate, which everyone considers as one lucky food. You will have to combine 50 ml of vodka with 20 ml of pomegranate juice, then add a tablespoon of pomegranate seeds and a splash of lime juice, a teaspoon of honey and lots of ice. Finally, add 10 ml of ginger ale (or better, ginger beer) and garnish with a pomegranate wedge.

Prosecco cocktail

Another "must" of the last year are the bubbles. But why not make them more original by joining them, for example, to a sorbet? You can choose the one you like most, maybe always at pomegranate, not to go off topic. Just a teaspoon to add to one flûte of Prosecco or Champagne, to have the perfect drink to toast.

Kiwi batidae

Attention also to the teetotalers. To avoid excluding those who do not love or can not drink alcohol, here is a recipe based on this winter fruit, easy to do at home. To make it you will need coconut milk, orzata, kiwi, lime and ice. Just put everything in the blender to get a fresh and tasty drink (complete recipe: kiwi).

Smeralda

There is also room for beer lovers, and not just Baladin. Pounded 3 more, 1 strawberry and 4 raspberries in a shaker. Add 10 ml of Baladin Nora white beer and strain into the glass with a colander. At this point, add 20 ml of lime juice, 10 ml of sambuca and another 10 ml of beer. To decorate you could use a strawberry slice (complete recipe: Smeralda).

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