4 Chicken breasts, boneless;
Skinless; (about 1 1/2 lbs)
1/2 ts Salt
1/2 ts Pepper
1 1/4 c Bread crumbs, unseasoned
1 tb Parsley OR varied spices
1 tb Grated rind of lemon
2 tb Water
2 Eggs
1/2 c Flour
3 tb Butter
3 tb Oil
1 Lemon; thinly sliced
-(optional)
This dish can be made from chicken, veal, pork and beef.
1. Place chicken between sheets of wax paper, pound with
smooth side of meat mallet or pan bottom to 1/4 inch
thickness. Sprinkle with salt and pepper. Cut each
flattened breast crosswise into 2 or 3 pieces.
2. Stir together crumbs, parsley and lemon rind in shallow
dish. In separate dish, lightly beat eggs and water.
Place flour in another dish.
3. Coat each piece of chicken lightly with flour, shaking off
excess. Dip into egg mixture to coat, then bread crumbs to
coat well, shaking off excess. Place on tray or between
sheets of wax paper. Chill at least 15 minutes or up to 2
hours to set coating.
4. Heat 1 1/2 Tbls of butter and oil in large skillet. Cook
chicken over medium high heat, a few pieces at a time, 2 or
3 minutes per side or until browned. Add more butter and
oil as needed. As pieces brown, remove to platter and keep
warm.
Vary spices to make Mexican, Indian, Italian
SERVES 4
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
