Monday night Evan and I went to his parents house to celebrate Channukah. His mother prepared a delicious meal with panko-crusted chicken breasts, potato latkes, steamed broccoli and salad - and she shared some of the recipes with me. For dessert we had a rich chocolate cake from Citarella for Evan's belated birthday.
Panko Crusted Chicken Breast
Use as many chicken breasts as you would like to have. Dip each in an egg that has been beaten and mixed with salt and pepper. From there dip it in panko (Japanese breadcrumbs). Brown each side in a skillet, then put the chicken breasts in a 350 degree oven for about half an hour.
These latkes come out crispy on the outside and soft on the inside!
Peel 4 huge Idaho potatoes and shred in a large cuisinart along with 2 onions. Move to a large bowl and bix with 4 eggs, 1 cup Motzah meal, Kosher salt and ground pepper.
Heat vegetable oil in a skillet. Fill a heaping 1/3 cup with the potato mixture and place in the hot skillet, patting down with the bottom of the measuring cup. When browned, flip. Remove finished latkes from pan and blot with paper towels. To keep them warm and crispy until serving, store latkes in a 350 degree oven.
Heat vegetable oil in a skillet. Fill a heaping 1/3 cup with the potato mixture and place in the hot skillet, patting down with the bottom of the measuring cup. When browned, flip. Remove finished latkes from pan and blot with paper towels. To keep them warm and crispy until serving, store latkes in a 350 degree oven.
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