Chicken Katsu
4 skinless, boneless chicken breast halves, pounded to 1/2" thick
Salt & Pepper to taste
2 tbsp all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dished. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch oil in a large skillet over medium-high heat. Place chicken in the hot oil and cook 3 to 4 monutes per side, or until golden brown.
from allrecipes.com. I really thought I'd like this a lot more than I did. Kind of disappointing actually.
Pepper Jack Potato Casserole
1 can cream of chicken soup
1 1/2 cups milk
3 tbsp butter, melted
1 tsp salt, or to taste
1/2 tsp pepper
1 (30-oz) pkg frozen shredded hash browns, thawed
1 (8-oz) pkg pepper jack cheese, shredded
Preheat the oven to 350^ F. Stir together the soup, milk, butter, salt and pepper in a large bowl Add the hash browns and pepper jack cheese and stir to combine. Pour into a greased (or sprayed) 9x13" pan. Bake for 45-50 minutes or until bubbly.
from Southern Living's 2008 Annual Recipes. This was just OK.
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