[Nibbles] :: Panko Chicken + Miso Salad + Brown Rice

[Nibbles] :: Panko Chicken + Miso Salad + Brown Rice

Happy Belated New Year to you all! For the first post in 2012, I’ve decided to share this delicious recipe for a Panko Breaded Chicken + Miso Salad + Brown Rice dinner. I first had this meal prepared by my uncle, and it was love-at-first-bite for me. He’s one of those “dash” of this & “spoonfuls” of that kind of cook – so I did some interpreting and put measurements to the ingredients and process. Turn on your printer, because this is one you’ll want to file! Read on for step-by-step instructions and photos…

Le Partie Sugar - Panko Chicken 01

It’s easiest to break this dish down into three “mini-dishes”, which get layered just before serving.You’ll want to start by cooking the short-grain brown rice, this takes the longest (about 55 minutes). Do not take a shortcut here with instant rice – it makes a difference. I use Lundberg Organic Short Grain Brown Rice, and cook according to the package instructions – using half water & half chicken broth. Once it’s finished cooking remove from heat, and set aside.

Next step is preparing the salad –  you’ll need 3 cups baby arugula, 3 cups spring mix, 1 avocado (diced), 1 cucumber (peeled, diced) and 3 roma tomatoes (seeded, diced). Keep salad ingredients in separate bowls until ready to serve so everything stays fresh and crisp. For the miso dressing you’ll need 1/2 cup yellow miso paste, 1/4 cup of water, 1/4 cup sugar, 3 tablespoons rice vinegar, 2 teaspoons soy sauce, 3 tablespoons extra-virgin olive oil. Combine all the dressing ingredients, except the oil, gradually whisk in oil and set aside.

Le Partie Sugar - Panko Chicken

Now it’s time to get your hands dirty…next step is the chicken. To serve four people, you’ll need 4 – 6 chicken breast cutlets, 2 cups flour + 1 teaspoon kosher salt + 1 teaspoon pepper, 4 eggs slightly beaten, 1 cup panko breadcrumbs (another important ingredient).

Slightly pound the chicken so it’s even then follow these three steps (1) coat both sides in flour mixture; (2) coat both sides in egg; (3) coat both sides in panko breadcrumbs, pressing lightly to get breadcrumbs to stick. Repeat with remaining chicken breast cutlets.

Using a cast iron skillet, pour in canola oil until it fills about 1/2- inch of the pan. Heat on medium-high heat for 3 – 4 minutes, until it reaches 350 – 365 degrees (a chef from a cooking class I took shared her trick, toss in a fresh herb to see if it sizzles – when it does, the oil is ready!). While the oil is heating, preheat your oven to 350 degrees. Once the oil is hot, place two of the chicken breast cutlets in the oil. Turn over after two-minutes or once you see the edges becoming golden brown, cook other side for another two minutes then place on a clean baking sheet, lined with foil. Repeat until all chicken is cooked, then stick in oven for 5 – 7 minutes at 350 degrees.

While your chicken is in the oven, combine all the prepped salad ingredients from earlier in large bowl and toss with miso dressing. Once your chicken is done in the oven it’s time to assemble the plates. Scoop a 1/2 – 3/4 cup of rice on to the center of the plate, spread with a spoon to make a nice even layer. Next take 1 – 1 1/2 cup of the salad and place on top of the rice. Lastly, take your panko-breaded chicken and place on top of the salad.

Panko Chicken - Le Partie Sugar

I’ve made this for dinner guests, by preparing the chicken in advance and putting in the fridge until I was ready to cook it. Turn on the rice when your guests arrive, have a cocktail and appetizer while it cooks. And have all your salad ingredients prepped so all you have to do is combine while the chicken is in the oven.