Breaded Chicken Breasts (a la Parmesana - optional)
20/08/07 17:10 Filed in: Meat
course
Take one
whole chicken breast, butterfly cut the thick portions, and mallet
them so the get a bit thinner and tenderized.
In a high sided plate, or a low sided bowl, put italian breadcrumbs for dredging.
In another plate/bowl, beat eggs with a little milk.
Take the chicken breast pieces, dip in the egg/milk mixture, and then bread crumbs, then in the egg again.
Transfer the breaded pieces into a preheated frying pan of olive oil to cook (medium heat). Turn pieces when edges start to brown.
Place on paper towels to drain excess oil.
Optionally:
Place the cooked/breaded chicken pieces in a baking dish.
Top each piece of chicken with a slice of mozzarella cheese.
Pour some tomato sauce over them and heat in the oven (350F) until cheese melts.
In a high sided plate, or a low sided bowl, put italian breadcrumbs for dredging.
In another plate/bowl, beat eggs with a little milk.
Take the chicken breast pieces, dip in the egg/milk mixture, and then bread crumbs, then in the egg again.
Transfer the breaded pieces into a preheated frying pan of olive oil to cook (medium heat). Turn pieces when edges start to brown.
Place on paper towels to drain excess oil.
Optionally:
Place the cooked/breaded chicken pieces in a baking dish.
Top each piece of chicken with a slice of mozzarella cheese.
Pour some tomato sauce over them and heat in the oven (350F) until cheese melts.