Panko Crusted Chicken with Maple Mustard Dressed Salad

 

 

The 20th of the month means its time for Hungry Little Girl‘s Surprise Recipe Swap. For the month of March I was given….

 

 

 

Desi is the blogger over at Steak’n’PotatoesKindaGurl. I spent a bit of time looking through all of her recipes trying to pick one. I’ve always made it my goal to only use what I’ve got on hand and try and substitute as best I can with the recipe I choose. A lot of Desi’s recipes are influenced by her Mama and good old fashioned Southern homestyle cooking. I was drooling at a lot of the recipes. I eventually chose the Panko Crusted Chicken with Maple Mustard Sauce recipe but wanted to keep it a bit light and made the maple syrup and mustard into a salad dressing instead. I’ll be keeping this recipe and make the sauce to go with it when I do vegies next time.

Panko Crusted Chicken with Maple Mustard Dressed Salad

• 2 chicken breasts, cut into strips (or small nugget sizes for the kids)
• 1 cup plain flour
• 1 cup Panko breadcrumbs
• 2 eggs, beaten
• 1 tbs Dijon mustard
• oil for frying

Dressing:

• 1/2 cup olive oil
• 1/4 cup maple syrup
• 2 tbs Dijon mustard
• 1/4 cup white vinegar

1. Dredge chicken in plain flour.
2. Then coat with egg mixture which has had Dijon mustard beaten into it.
3. Finally coat in Panko crumbs.
4. Gently fry in oil until golden.
5. Combine all salad dressing ingredients in a jar and shake. Pour over salad when ready to serve.

Desi’s recipe included a sauce made from reduced chicken broth, mustard and maple syrup which would’ve been just great with this. 

 

Thanks Desi for a look around your blog and your wonderful recipes. Thanks again to Jutta for organising the Surprise Recipe Swap each month. Contact Jutta from Hungry Little Girl if you’d like to join in.