Have a look at this recipe from Michael Ruhlman

Discussion in 'Food & Cooking' started by kuan, Oct 14, 2014.

  1. kuan

    kuan Moderator Staff Member

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    http://ruhlman.com/2014/10/what-if-you-hate-cooking-dinner/
     
  2. brianshaw

    brianshaw

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    That must be the diet recipe for folks who want their breading "on the side".
     
  3. wlong

    wlong

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    As we know, the Japanese took the bread crumb to a higher level. Schnitzel is something it is recommended to be use with, so yes, I think it will work.  We use it on chicken fried chicken, which is done the same as schnitzel, with good results.
     
  4. french fries

    french fries

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    You don't use eggs at all? 
     
  5. wlong

    wlong

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    @French Fries  Yes, thanks for noting my error on preparation.  I stand corrected, it probably will not stick if there is no egg or butter milk on the chicken before breading.
     
    Last edited: Oct 14, 2014
  6. french fries

    french fries

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    I suppose some of the bread crumbs would stick to the chicken, but probably not many. I definitely don't believe you can get the result achieved on the photograph that accompanies the recipe: 

     
  7. kuan

    kuan Moderator Staff Member

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    He needs a better editor. :)
     
    allanmcpherson likes this.
  8. ordo

    ordo

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    Curious. I call this dish "milanesa".  I wander what's it's origin. And always flour.egg.Panko.
     
  9. grande

    grande

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    The origin of breaded, fried meat?
     
  10. ordo

    ordo

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    Yes sir. Schnitzel, tonkatsu or cotoletta alla milanese? The truth and nothing more than the truth.
     
  11. brianshaw

    brianshaw

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    The bread crumbs would stick if there were mustard
    Mustard would be an alternative way to make the bread crumbs stick but, alas... no mustard either.
     
  12. eastshores

    eastshores

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    I don't think this is at all what he intended, but most supermarket chicken has been brined and between the brine and myoglobin, if you don't rinse and pat your chicken it could possibly have enough moisture/binder (in the myoglobin) to adhere a decent amount of panko. I seriously doubt that was his assumption though.
     
  13. ordo

    ordo

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    Of course you all know the bechamel French coating technique (Villeroy) for suckling lamb côtelettes, also perfect with chicken and beef tenderloin. Finesse.

     
     
    Last edited: Oct 14, 2014
  14. beastmasterflex

    beastmasterflex

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     I kinda feel like its milanesa when its served with a salad, at least that's how I've always seen it presented.
     
  15. kuan

    kuan Moderator Staff Member

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    That's the ultimate.

    With the chicken if it's a bit wet you can coat it with flour and drop it in the fryer.  Works very well.  But panko.  Hmm..
     
  16. maryb

    maryb

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    I never use an egg wash and the bread crumbs stick okay, sure you lose some to the pan but hey those crunchy bits are tasty to snack on!
     
  17. mike9

    mike9

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    I use seasoned olive oil mayo as a binder and it works great. 
     
  18. chefboyog

    chefboyog

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    Fine panko probably will work well, coarse not so much.

    Blitz it i. Processor use as if flour.

    Flour eggwash flour works well too make it a bit thicker.

    Definitely probably maybe a typo in the OP recipe in my opinion. Haha
    honey dijon chicken sounds good I gotta get off this site In songungrybat the moment lol
     
  19. rick alan

    rick alan

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    I never dip fish and have successfully used fine panko.

    Rick
     
  20. chefedb

    chefedb

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    I dredge in flour and corn starch then egg and water then seasoned  crumbs.