Friday, October 17, 2008
Japanese Chicken Fingers and Broccoli Slaw
Japanese Chicken Fingers are oven-baked chicken that taste fried because of the crunchy panko bread crumbs. I usually find panko on the "ethnic" aisle at Safeway. And sometimes finding shiitake mushrooms can be tricky but they are worth the extra effort to find. For the broccoli slaw, just find a bag of broccoli slaw next to the bagged salads, add a handful of craisins and about 1/2 c. of poppyseed dressing.
3 tablespoons butter
1 pound shiitake mushrooms, stems discarded and caps finely chopped
1 tablespoon fresh thyme leaves, finely chopped
2 large eggs
1 cup flour
1 cup panko (Japanese bread crumbs)
1 pound chicken cutlets
1. Preheat the oven to 450°. In a large skillet, melt the butter over medium heat. Add the mushrooms and thyme and season with salt. Cook, stirring frequently, until the mushrooms are browned and their juices cooked off, about 10 minutes. Set aside to cool.
2. Place a cooling rack on top of a baking sheet and set aside. Place the eggs and flour in separate shallow bowls; lightly beat the eggs. In another shallow bowl, combine the mushroom mixture with the panko.
3. On a work surface, pound the chicken 1/2 inch thick and cut into 1-by-4-inch pieces. Sprinkle each piece with salt, then coat with flour and pat off the excess; dip into the egg and roll in the mushroom mixture. Place the chicken fingers on the prepared baking sheet and bake until golden and cooked through, 10 to 12 minutes.