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Panko is a type of flaky breadcrumbs used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by passing electrical current through the dough, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb. [1] [2] It has a crisper, airier texture than ...
Chicken katsu (chicken cutlet (Japanese: チキンカツ, Hepburn: chikinkatsu)), also known as panko chicken or tori katsu (torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish served at Japanese ...
1. Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450°. Put the beaten eggs, panko and flour in 3 shallow bowls.
Preheat oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper. Place the flour, egg, and panko crumbs into three separate dishes.
Pan frying sausages can make use of the inherent fat of the meat. Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. [1] In the case of a greasy food such as bacon, no oil or fats may need to be added.
Orange roughy are generally sluggish and demersal; they form aggregations with a natural population density of up to 2.5 fish per m 2, now reduced to about 1.0 per m 2. These aggregations form in and around geologic structures, such as undersea canyons and seamounts, where water movement and mixing is high, ensuring dense prey concentrations.
In American Chinese restaurants, the use of tangerine was changed to the use of fresh orange peel or no orange at all. Tangerine is used in traditional Chinese medicine as well as cooking. Tangerine chicken tastes fresh and spicy, but orange chicken tastes sweet and sour. Orange chicken is crispy cooked in a sweet and little spicy orange sauce. [9]
The orange roughy's metabolic phases are thought to be related to seasonal variations in the fish's prey concentrations, with the inactive phase being a means to conserve energy during lean periods. Slimeheads are pelagic spawners; that is, spawning aggregations are formed and the fish release eggs and sperm en masse directly into the water.