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Crusty Chicken with Spicy Ripe Mango Ginger Salsa
Pepper merchant, Bangkok
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2 1/2 c. panko bread crumbs
4 large boneless chicken breast halves
Flour
2 eggs
2 T. milk
2 tsp. mustard
Salt and pepper |
Toast panko to a golden brown color on a flat pan in a 350 degree oven (takes about 15 min.) Cut boneless chicken breasts in half lengthwise, so they resemble fish fillets. Beat the eggs, beat in the milk, mustard and salt and pepper, and add sufficient flour to make a thick batter. Dredge the chicken pieces in flour, dip in the egg mixture, roll in toasted panko to cover. Place on a rack over a large, rimmed cookie sheet. Bake at 400 degrees until internal temperature is 160 degrees (about 20 minutes for medium thickness pieces). Serve with mango ginger garlic salsa. |
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| Mango Ginger Salsa |
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1 3” length fresh ginger root
3 medium cloves fresh garlic
½ large ripe mango
½ red bell pepper
1 birdseye chili pepper (red)
2 T. lime juice
2 tsp. palm sugar
3 T. fish sauce
½ c. roasted cashews |
Shred ginger and garlic finely. Julienne the mango into ¼” wide strips. Dice the bell pepper and the birdseye chili, removing seeds from both. (If desired, soak ginger in milk to reduce the “bite”, then drain.) Mix the lime juice, palm sugar and fish sauce. Stir in remaining ingredients except mango and cashews. Just before serving, add mango and cashews and toss lightly. Serve over the chicken breasts. |
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