Malbec, Take 2

Wine: 2006 Bodega Catena Zapata Malbec Alamos Selección
Meal: Pan-fried Panko Breaded Chicken with broccolini

Not much difference in the flavor of the wine today, after 5 days in the fridge. Still quite good, and I stand by my previous notes and scoring. The only real noticeable change is that I'm now getting black cherry flavor coming through on the palate and the finish, and the tannins are completely calmed down at this point. It's much easier to drink by itself this time.

So without further ado, the recipe!

Pan-fried Panko Breaded Chicken
1/2 lb boneless, skinless chicken breast
1/4 cup panko
1 tsp salt
1 tsp cumin
1 Tbsp paprika
2 tsp dried sage
1 egg
1 tsp milk
1 tsp water
1 Tbsp olive oil
1 Tbsp unsalted butter

In a shallow dish, combine panko, salt, cumin, paprika, and sage. In a small bowl, combine egg, milk, and water.

Using a meat mallet, pound out the chicken until it is approximately 1/4" thick throughout. Dip the chicken in the egg mixture, then into the panko mixture, tossing to coat.

Heat oil and butter in a skillet until the butter has melted and begins to smell nutty. Place breaded chicken in skillet, and cook for about 6 minutes on each side, or until the chicken has cooked through.

I cooked up the broccolini in a similar method to the previous veggies (garlic and olive oil), except that that I simply placed the broccolini in the pan and then covered it, and let it cook until tender-crisp.

Enjoy!