• 2 boneless, skinless chicken breasts
  • 2 Tbsp. lemon juice
  • 3/4 c. panko
  • 2 Tbsp. grated parmesan
  • 1 Tbsp. parsley flakes
  • ¼ tsp. garlic powder
  • Salt and pepper
  • 1/3 c. flour
  • 1 egg, beaten
  • 3-4 Tbsp. butter
  • Lemon wedges and parsley to garnish

Pound chicken thin.  Put on a plate; top each piece with 1 Tbsp. lemon juice, turning to coat.  In a pie plate, combine panko, parmesan, parsley, garlic powder, plus salt and pepper to taste.  Put flour in a second pie plate and beaten egg in a third.  Cut chicken in half for 4 total pieces.  Dredge in flour, coat with egg, and press both sides to cover with panko.  Heat 2 Tbsp. butter in a large skillet over medium high heat.  Add chicken and cook until browned, 4-5 minutes.  As you turn the pieces, add another 1-2 Tbsp. butter to pan for second side browning, about 4 minutes more.  Serve with lemon wedges and a sprig of parsley to garnish.

Accompany with Cooper-Garrod Chardonnay

  • ¾ – 1 lb. flank steak
  • ¼ c. soy sauce
  • 2 Tbsp. sugar
  • 2 Tbsp. aji-mirin
  • 1 Tbsp. sesame oil
  • 2 cloves garlic, minced
  • 10 large asparagus spears
  • 2 scallions
  • 3 Tbsp. sherry
  • 1 tsp. cornstarch
  • 1 ½ tsp. peanut oil
  • Cooked rice for serving

Slice flank steak across the grain.  In a medium bowl, whisk together soy sauce, sugar, aji-mirin, sesame oil, and garlic.  Add beef, stir to coat; marinate 30-60 minutes at room temp. Cut asparagus into 1” pieces.  Slice scallions on the diagonal.  Whisk together sherry and cornstarch.  Heat oil in a wok or saute pan.  Use a slotted spoon to add beef, reserving marinade.  Stir fry until almost cooked through.  Add asparagus; stir fry 2-3 minutes more.  Whisk sherry/cornstarch mixture into remaining marinade; add to wok.  Cook, stirring, until sauce thickens.  Serve over rice.  Garnish with scallions.

Accompany with Cooper-Garrod F6F Hellcat