Great recipe for use with chicken, pork or veal
Ingredients
2 chicken breasts
1/2 cup breadcrumbs
1/4 cup grated Parmesan
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon parsley
1 teaspoon italian herb
oil to cover 3cm of a pan
2 eggs – beaten
Method
- Heat 3cm of oil in a pan on medium heat
- In a bowl, mix bread crumbs, Parmesan, herbs, salt and pepper
- Place into a separate bowl next to the pan so it is ready to go
- Pat dry the chicken with paper towel and cut in half (butterfly) so they are thin
- Dip into the egg and immediately into the bread crumb mix – made sure all the chicken is covered well. Dip back into the egg and quickly back into the bread crumb mix
- Test the oil by throwing in a pinch of bread crumbs. It should sizzle and cook right away and stay golden for 20-30 seconds without burning
- Put coated chicken pieces in for 5-6 minutes – turning once to cook both sides.
- Place chicken onto a plate covered with 2-3 layers of paper towel to dry. Serve immediately – If you still have a few left to go, put any cooked pieces into the oven on 100 degrees just to keep it warm
