On Thu, 23 Jun 2011 09:03:06 -0400, "jmcquown" >
wrote:

> (I'm still not impressed by panko)

My son used panko the other day with oven fried chicken and it turned
out great. The only thing that adhered the panko to the chicken was
water. He coated the pan with oil and didn't turn the chicken while
baking. I'm not advocating that you run out and buy panko to try it,
but I think you still have some left - so use that. I think he was
probably making a version of this recipe, except he used boneless,
skinless chicken thighs that he pounded to an even thickness.
<http://www.cookingchanneltv.com/recipes/nigella-lawson/crunchy-pork-chops-with-garlicky-spinach-and-tomato-salad-recipe/index.html>
or http://tinyurl.com/6zmuwe7


--

Today's mighty oak is just yesterday's nut that held its ground.