Breast Of Chicken Milanese
Fried chicken without deep frying.
3 whole chicken breasts, split, boned and skinned
Lemons
Salt
Freshly-ground pepper
Flour
2 eggs, well-beaten
1 cup fine dry breadcrumbs
2 tablespoons light salad oil
1/4 cup butter
Minced parsley
Place chicken between sheets of waxed paper and pound thin with a rolling pin or sides of a cleaver. Rub with cut lemon, season with salt and pepper, and dust lightly with flour.
Shake off excess flour, then dip in eggs. Drop into crumbs and turn to coat evenly. Refrigerate one hour.
Heat oil and butter in a large, heavy skillet. Add chicken, a few pieces at a time (do not crowd in skillet), and cook over moderate heat 4-6 minutes per side, or until crispy gold and tender. Place cooked chicken on a hot platter and sprinkle with parsley. Serve at once with lemon quarters. Serves 4-6.
3 whole chicken breasts, split, boned and skinned
Lemons
Salt
Freshly-ground pepper
Flour
2 eggs, well-beaten
1 cup fine dry breadcrumbs
2 tablespoons light salad oil
1/4 cup butter
Minced parsley
Place chicken between sheets of waxed paper and pound thin with a rolling pin or sides of a cleaver. Rub with cut lemon, season with salt and pepper, and dust lightly with flour.
Shake off excess flour, then dip in eggs. Drop into crumbs and turn to coat evenly. Refrigerate one hour.
Heat oil and butter in a large, heavy skillet. Add chicken, a few pieces at a time (do not crowd in skillet), and cook over moderate heat 4-6 minutes per side, or until crispy gold and tender. Place cooked chicken on a hot platter and sprinkle with parsley. Serve at once with lemon quarters. Serves 4-6.
posted by Nightowl | 12/13/2006
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home