Dust boneless chicken breast in flour then dip in egg wash and then in Coconut Panko (code 03510). Pan-fry at 350-375°F until done; set aside. For the sauce, pour boiling water and rum over raisins and let sit for 10 minutes. Remove from heat and take out raisins. To the residual water, add melted butter and sugar. Cook until thickened. Add the raisins, stir and ladle over chicken.
Not all Japanese Panko Bread Crumbs are created equal! Using an authentic Panko will make a noticeable difference in your final menu item.
For over 40 years, Upper Crust Enterprises has been a leader in providing truly Authentic Gourmet Japanese Bread Crumbs to restaurants all over the world.
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