Today’s menu: chicken sandwich wraps
Panko bread crumbs
lettuce/tomato/wrap filling other than your protein
Skill: paillard, touch testing meat for doneness, breading, panko crumbs
Kids seem to love chicken, so it would seem to be the obvious protein to teach. On the other hand, it can be frustrating as a teaching tool. The shape of a breast is incredibly uneven, sizing is unreliable. As a bonus, it’s the only food I can think of that, when cooked improperly, can be simultaneously raw AND overcooked. And what about cook time? A small breast can be done in 6 minutes, but a large one can take 6 minutes to a side.
So, let’s get to today’s lesson.
1) Uneven shape. The thickest part of a chicken breast can be as much as four times thicker than the thinnest portion. As a result, by the time the thickest part is safe to eat, the slender end may be approaching shoe leather. The fix: even out the thickness of the breast.
You will need:
a chicken breast
plastic cling wrap
something to pound with (I prefer a rolling pin, but you can use a small, heavy frying pan or an unopened can)
Cut two pieces of plastic wrap, about 12″ to a side each. Place the chicken breast between the two pieces and gently strike with the pounding tool. I like to start at the thinner end and use the tool to gently “spread” the meat out as I go. Continue until the breast is an even 1/4 inch thickness all over.
2) Get the coating to stick. There are all kinds of recipes out there to “coat” a protein. Before I found this method, the crumbs didn’t stick well, and those that did always fell off when being moved. This one works.
You will need:
3 shallow dishes (pie plates or cake tins are good for this), containing:
1) 1/2 C flour, mixed with 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder
2) 1 egg lightly beaten with 1 tablespoon water
3) 1 C panko breadcrumbs mixed with 1/4 c grated parmesan cheese
4) A dish or tray to receive the chicken
Important: once your chicken is pounded flat, pat both sides dry with a paper towel to remove excess moisture. Dredge the chicken first in the seasoned flour, then the egg wash, then in the panko. Press the crumbs into the chicken to help adhere, then rest in your tray for 5-10 minutes (it gives the flour and egg “glue” time set up).
Don’t have panko? Or just hate to pay supermarket prices for them? Here’s a secret: Japanese restaurants don’t buy panko, either. They make them fresh for use each morning.
Panko bread crumbs:
Slice the crusts off 4 slices good white bread. Tear into quarter-size pieces and run through a food processor. Toast about 10 minutes at 325F, stirring regularly, and watch so they don’t burn.
If you have more than 2 chickens, heat the oven to 200 degrees and use to keep finished product warm.
Heat 2 Tbs cooking oil in a 12″ skillet. When the oil is shimmering, lay 2 breaded chickens in the pan and cook, about 4 minutes to a side. Transfer to a baking sheet and pop in the oven to keep warm while you cook the remaining chicken.
Once your chicken is finished, you can cut it into strips and fill your wraps.