Salmon with Lentils

Directions for: Panko Crusted Chicken Skewers

Ingredients

Panko Crusted Chicken Skewers

4 chicken breasts, sliced into 12-14 cubes

cup flour (125 mL)

2 eggs

2 cup panko bread crumbs (500 mL)

3 Tbsp chopped cilantro (50 mL)

3 Tbsp chopped mint (50 mL)

tsp salt (1 mL)

1 pinch Pinch of pepper

8 8-inch bamboo skewers

1 bottle Vegetable oil for frying

Dipping sauce

1 cup mayonnaise (250 mL)

3 chipotle chilies, seeds removed

tsp salt (1 mL)

Directions

Panko Crusted Chicken Skewers

1. Thread chicken cubes onto bamboo skewers and set aside.

2. Place flour, eggs and breadcrumbs in 3 separate bowls. Whisk eggs lightly and season with salt and pepper.

3. Add the chopped cilantro and mint to the breadcrumbs.

4. Dredge chicken slices in flour, shake off excess, then dip in egg, letting excess drip off. Evenly coat with breadcrumbs. Arrange chicken in one layer on wax paper.

5. Heat vegetable oil in a deep heavy skillet over moderately high heat until hot but not smoking. Fry chicken skewers in batches, (making sure not crowd the pan) turning over once, until golden brown and just cooked through, about 6 minutes per batch. Transfer with tongs to paper towels to drain. Place on cooling rack to keep crisp.

6. Serve with dipping sauce.

Dipping sauce

1. In a food processor, pulse mayonnaise and chipotle chilies until well bended, season with salt.

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