Crispy Lemon Fish (or Chicken)

as adapted from the cookbook "Cooking Forward" by Sandi Richard

1T vegetable/canola oil
1 cup panko flakes
1 egg white
4 chicken cutlets (we used haddock fillets)
1/4 tsp fresh ground pepper
1 1/2 cup mixed rice
3 cups water
1 T cornstarch
1/4 cup sugar
1/2 cup chicken broth, reduced sodium
1/4 lemon juice
snap peas

Preheat to 450 degrees. Heat oiled cookie sheet for a couple minutes then remove from oven.  Pour panko flakes onto wax paper and place egg white in a wide bottom bowl.  Dunk fish into egg white then press into panko flakes.  Season with pepper.  Place on heated cookie sheet.  Swish around to make sure oil is underneath each coated piece. Return to oven for 20 min (for chicken) (we did ~10 for fish).

Combine rice and water in a large microwave safe pot with lid.  Nuke on high for 8 minutes, then medium for 8 min.  Let stand.

Combine cornstarch and sugar in a small pot on stove. Gradually whisk in chicken broth and lemon juice. Place on medium heat stirring constantly under sauce becomes clear. Remove from heat.

When timer rings for chicken (fish) - flip over and time again for ~5 min.

Serve with snap peas.

This was absolutely delicious!!!  The lemon sauce tasted like it was from a Chinese restaurant!    Miss Almost Vegetarian didn't eat hers but she doesn't like sauces of any kind so it didn't come as much of a surprise.  Mr Picky moaned and groaned about his until he tasted it and decided that it was pretty good after all.  We will make this again! It was easy to make and everything finished exactly when the recipe said it would!!