Pan-fried Chicken with Consommé Breadcrumbs

Chicken and breadcrumb bake series ①Freshly baked, it's crispy and deliciously fragrant. Over 1000 people have tried it—thank you!The origin of this recipe: I wanted to create a chicken dish with a crispy texture.I seasoned it well with consommé and salt and pepper.

I especially love the combination of nori seaweed and sea salt, so I tried it with chicken.*Pan fry the chicken on both sides over fairly low heat so that it cooks through to the center.*If there's not enough oil in the pan, add a bit more. For 2 servings. Recipe by annnnn

My hubby said he wanted to eat "Garlic Tonkatsu"but we didn't have tonkatsu pork, so I made it with chicken breast, which we did have.Pan fry the chicken on both sides over fairly low heat so that it cooks through to the center.Adjust the amount of flavoring ingredients to your liking.You can use regular salt and pepper instead of Krazy Salt and black pepper.If there's not enough oil in the pan, just add some. Recipe by annnnn

I always think that prepping food right after bringing the ingredients home is a bother.So in order to test how well sake works in such situations, I tried marinating whole chicken breasts in sake and cooking it the next day. The results were great - the sake really made the chicken delicious.Since this is home cooking, I think it's important to keep things simple.Chicken breast meat tends to get dry and stringy, but the sake keeps it moist even when cooked.You just need to put the chicken and the flavoring ingredients in a bag, so it's easy.Chicken coated with bread crumbs is usually baked in the oven, but I prefer the easiness of cooking things quickly in a frying pan. Recipe by Yukijirushi

Originally, this chicken was pan-fried with olive oil. Then I thought, since the mayonnaise was mixed in at the end, why not try adding it from the beginning. So I tried and it was a success.If the chicken gets scorched at Step 5, remove the burnt part with paper towels so it looks better. Recipe by SKYDRIVE

Easy to prepare dish for chicken lovers.

This recipe was inspired by baked chicken seasoned with consommé.Add more oil if necessary. Recipe by annnnn

In search of an easy, yet nutritionally balanced and nice-looking dish, I came up with this recipe!This recipe is based on another recipe of mine, "Steamed broccoli and beans with consommé and butter".Adjust the steaming time in Step 5 to cook the broccoli to your liking.Leftover cod fillets can be served hot with the sauce packed with the rich flavor of the bacon The sauce also goes well with bread. Recipe by Kantan tenuki mama

Yep, still have lots of mayo! Gotta use 'em all.

I added cooked penne into my usual vegetable soup, and it turned out to be a nice lunch.It's healthy with lots of vegetables.You can also use spaghetti or macaroni instead of penne. Recipe by annnnn

I bought chicken so I decided to cook delicious pan fried chicken with mayonnaise. It's easy and done in 7 minutes, if marinated well.All you need to do is to cook in a frying pan after you marinate it It only takes about 7 minutes to cook it.The chicken will become surprisingly tender and juicy. Recipe by Ponie

This recipe comes from memories of my mother and grandmother in the kitchen. I've made some tweaks to really set it off.

This recipe uses the same amount of each ingredient for the seasoning. So it is easy to remember and does not take much time to cook. It is perfect for a busy morning. Recipe by kokoyaai

I came across this recipe when I was bored and hungry. I watched my mother cook it a few times, but I added my own touch to it. Simply and tasty, perfect for lunches and dinners.

This dish is inspired by a field of flowers, using broccoli rabe and corn! The consommé, garlic, and mustard add a rich flavor to the broccoli rabe.The origin of this recipeI wanted to create a perfect appetizer using broccoli rabe, and this is what I came up with.

A whole young, tender small cornish hen makes a great soup dinner for one, with a special flavorfull chicken broth called consommé.With these tender chickens, they are poached whole in boiling water, two hours,browned whole, then simmered longer and more delicately because of their tender taste, then deboned and served with soup vegetables and rice to make a Sunday delicacy.The meat, rice and jullienned vegetables are eaten with fresh handmade corn tortillas or fresh baked sour dough bread as a second course.Here is the family recipe.#globalcookpadgames2024

A little indian fusion to Chicken fried Breast

I came up with this recipe when I didn't feel like deep-frying chicken, but I wanted to eat it!Coat the chicken well with panko soaked in oil. (Press with hands.)If you soak panko in oil when you are pan-frying the chicken, the oil comes out slowly.The result is just the same as deep-fried chicken. Recipe by Rienocookkukkucook

Since I like sweet things myself, I tend to make sweet snacks all the time. I wanted to make the kind of savory consommé soup flavored snacks that are popular with kids, so I thought up this recipe.The size of the dough in Step 5 is about 10 cm x 20 cm. but as long as it's about 5 mm thick, you can change the shape and size to fit your baking sheet.Please adjust the baking time depending on your oven. For about 20 10 cm [3.9 in] long sticks. Recipe by caramel-cookie

This is easy, but everybody compliments and tells me that this tastes just like a dish from a restaurant. This is our favorite dish for home parties.Cook the skin of the chicken first. Crispy skin, and juicy meat! Super yummy!You can eat with whatever vegetables you wish.Use half of the crispy garlic for topping! Recipe by 1646

The sweet and sour flavors of this dish will stimulate your appetite. Adjust the amount of the honey if necessary. You might feel this dish will turn out too sweet, but the salt, pepper and soy sauce help bring the sweetness down a little. This dish is good to place in lunch boxes, so pack in your bento!!Remove skin from the chicken if you like, but I think the oils released from the skin makes this dish tastier. Remove it if you don't like greasy food.During Step 6, turn up the heat to thicken the sauce. Be careful not to let the sauce burn while reducing. Recipe by Rika&chako

My children love this dish, so I posted the recipe.Optionally top with ketchup or mustard and it will be delicious. Recipe by marimari kitchen

I cooked it for my family, for dinner. Its a delicious recipie so I had to make it. I have made it before.

I made this with the shake 'n flavor chicken of a certain fast food chain in mind.I use a lot of the dry ingredients, so please adjust as desired.If you have any grated cheese or soup stock left over, making shake-to-flavor potatoes is also delicious.Adjust the meat's thickness to your liking. Recipe by marimari kitchen

Today was muharam and we made karahi chicken for aftaar. (This photo was taken after the aftaar. We ate it. Luckily we managed a few for the photo. Sorry)

This is a rearrangement of one of my own recipes (Daikon Radish and Bacon Simmered SoupThose of you who don't like black pepper can omit it. Recipe by Raby

I fry the chicken thigh after cutting it in half, but I feel like it's easier to cut it into bite-sized pieces first and then fry them. That way, the pieces will turn out crispier, will be well flavored, and won't need to be cut afterwards. Do this however you like! The fried chicken fromwas really good, so I tried it with lemon sauce this time. Having learned the method of coating the chicken with egg after dusting with katakuriko, I've made my fried chicken this way many times.The tartness differs significantly between rice vinegar and lemon. It also differs between lemons in the summer and winter, so be sure to taste. I think tastes better if it's rather sweet.I made the sauce strong in flavor with, but the sauce this time is rather light and refreshing, so it's better to season your chicken well. For 2 servings. Recipe by commeline

I've been freezing my veggie off-cuts hoping I could use them for something, and here's something amazing that I finally came up with! There's less trash if you simmer the veggies, and you'll end up with this delicious soup. Three birds with one stone.If you don't have any poaching liquid, simmer the veggies with chicken tenders!Using a wide variety of veggies really enriches the flavor of the soup! Onions, garlic, apple skin and core, tomato stem, skins of potatoes, carrots, and ginger, blanches of snow peas, leek heads, and stems of parsley and herbs. Recipe by Ogunyanko

I copied a dish that an Italian chef made on TV and it was a huge hit with my family I couldn't remember all of the ingredients, but I just changed the spices and it came out really good, so this became one of my easy and delicious recipes.In Step 1, if the chicken isn't thinned out, they will be difficult to cook all the way through the center.In Step 2, besides the panko and the grated cheese, the amount of spices is just an estimate.I just used some pasta ingredients that I had already. If you add too much it will be too salty though so only use a moderate amount. Recipe by Keitandesuyo