We like to put jalapenos in our drinks, on our sandwiches, and anywhere else they can add a nice kick to a meal. Crispy (and addictive) panko is a similar story (note: we still haven't found a way to add it to a margarhita). Combining the two was just the next step: the perfect storm.
1 Tablespoon, fresh lemon juice
Step 1 - Dip thinly sliced jalapenos in flour, removing as much extra flour as you can. Next, brush jalapeno with egg yolk and then press both sides into panko-filled dish.
Step 2 - Heat duck fat over medium heat in pan and add panko-crusted jalapenos. Cook each side until lightly browned (about 4 min).
Step 3 - Remove jalapenos from pan. Drizzle with fresh lemon juice. Serve.