Chef Thomas Keller of The French Laundry uses panko breadcrumbs to give chicken cutlets a crunchy crust. Thomas Keller is the chef of three-Michelin-starred restaurants The French Laundry and Per Se.
For good flavour and nutrition, a beef marrow bone is a great addition to this bone broth. Make up the rest with chicken carcasses from roasts or lamb bones, which are also good for a rich flavour.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback