Growing up when our Mom made chicken cutlets she ALWAYS combined the leftover breadcrumbs and eggs to make pancakes which she fried in the same pan that was used to make the chicken cutlets.  This was a great way not to waste the leftover breadcrumbs that you always have after breading chicken.  I remember our Grandmother doing this as well.  So when Nanci made coconut chicken recently she used the coconut/panko mixture with the leftover egg and made these delicious pancakes.  They sounded so good that when she was over my house recently we broke out the ingredients and made these just "because".   What a delicious treat.

Ingredients:

1 cup flavored panko bread crumbs

1 cup shredded coconut

2 eggs

Preparation:

Mix all ingredients and form into small patties.  Fry in hot oil until browned on both sides.  Drain on paper towels, sprinkle with coarse salt.

Read More »

Tonight's Dinner 1/10/11


This was a last minute quick dinner that I made for the kids. I totally didn't feel like cooking but refused to go to eat another night. I made these easy, crispy seasoned chicken tenders and served them with peas and corn and apple sauce.


Ingredients:

1 pound chicken tenders
1 packet of Shake n' Bake seasoning
2 eggs beaten
2 cups panko crumbs

Preparation:

Dampen chicken with water and place in Shake n' Bake bag with seasoning. Coat the chicken with the seasoning and then remove. Add each piece of chicken into egg mixture and then into panko crumbs. Place on a greased baking sheet or a silpat (then you don't need to grease pan) and bake at 350 degrees for approximately 25- 30 minutes or until brown and cooked through.
Read More »