Herbs and parmesan panko crusted crocodile leg
This is perfect for those who want to enjoy a low fat and high protein lean meat, enjoy all that crispy, juicy goodness without all the fat associated to deep-frying !
As you can see crocodile is among the leanest meat you can find out there and it would be a shame to toss it into a sea of oil.
We are going to use panko breadcrumb coating to crisp up the exterior while keeping all the juices inside. Then we use the oven to “fry” the crocodile leg instead of drowning it in oil. And all of this takes about 30 minutes to make!
Here is the list of what you will need.
- A bunch of Crown Daisy you can also use any of your preferred herb (grand parsley, basil, etc.,.) just happened to have a bunch of crown daisy that our neighbor gave us.
- Bread Crumbs
- Olive Oil
- Crocodile leg 500g
Check the video and/or follow the recipe
Preparing the crust mix
Blend the Crown daisies, bread crumbs, parmesan cheese, pepper and salt and dash of olive oil in a mixer or food processor until you get that bright green crumb we are looking for. Please make sure not to overdo it and not to transform the mixture in to a paste, we want the crumbs to crumble…Pulse lightly until everything is crumbly yet a little sticky.
Preparing the Crocodile leg
- Season with salt and pepper
Beat some eggs season it pour in a large plate, pour some flour on a large plate
Coat the leg with flour (coat it thoroughly) pat to get rid of any excess, then deep it into the eggs, then plunge it into the green panko mix Completely Coat the meat part of the leg with the green crumbs
Place on an oven tray
- Put in the oven preheated to 180°C , cook for 45mn or (preferred) until the internal temperature of the leg at the thickest part reaches 65°C, just like chicken breast crocodile meat should be cooked thoroughly
- Let it rest 10mn before serving.
- Volan Rabary