Panko-and-Ginger Crusted Chicken with Sweet and Sour Mustard Sauce

By cacelias

This is a delicious and easy chicken recipe to make. It's like chicken nuggets for grownups!

Charlie Trotter went to my high school, New Trier East, in Winnetka, IL. He was a senior when I was a freshmen. He was also on the gymnastics team with me. He was always very creative. I did have a crush on him, but he probably didn't even know my name, ask Ellen all about that. At that time, we all called him "Chuck". He went on to become a very famous chef and has a restaurant in Chicago. This recipe is from one of his cookbooks.

Recipe from Charlie Trotter, "Charle Trotter Cooks at Home"

Ingredients

• 4 boneless, skinless chicken breasts
• salt and freshly ground black pepper
• 2 cups panko bread crumbs
• 2 tablespoons peeled and minced ginger
• 1 egg slighly beaten
• 2 tablespoons canola oil

Details

Servings 4

Preparation

Step 1

Cut each chicken breast lenghtwise into 4 strips and season with salt and pepper. Combine the bread crumbs and the 2 tablespoons of ginger in a small bowl. Dip each chicken strip in the egg and coat with the bread crumb mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2-3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels.

Serve with Sweet and Sour Mustard Sauce:

1/2 cup honey
1/2 cup Chinese mustard
2 tablespoons rice wine vinegar

Combine all the ingredients in a small sauce pan and cook over medium heat for about 5 minutes, or until warm.