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Instructions |
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1. Trim any fat from the chicken. If using chicken breasts, cut them in half horizontally.
2. Cover chicken with a freezer bag and lightly pound with a meat mallet
3.In a bowl, whisk together eggs and milk
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4. In a seperate plate or bowl put the flour.
5. On another plate put the breadcrumbs.
6.then put the chicken in the flour shake to remove excess.
7.dip in the egg mixture.
8. then coat the chicken in breadcrumbs
9.repeat the procces with the chicken.
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10. Heat 1/4 cup of oil in a heavy based non stick frypan over midium-high heat
11. cook the chicken without overlapping them cook until golden brown
12.wipe the pan with paper towel after each chicken piece.
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Place cooked crumbed chicken in a large oiled dish without overlapping the pieces to much.
spread tomato sauce recipe over.
spread with grated chesse
bake at 180 c for 15-20 minutes or until cheeses is melted
Then serve.
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| Serving
Suggestions |
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Chips, Pasta
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Originally Submitted
5/29/2013
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