Saturday, July 5, 2008

Parmesean Chicken and Frys

Thank you Prudence Penny Wise for the link to this recipe. This was such a great dinner, all fried, but great! I have never breaded chicken before, but is was so easy. I wanted to add some jazz to this recipe so I added a packet of dry Zesty Italian Salad Dressing mix into the bread crumbs for the chicken and I also sprinkled some on the frys when they came out of the oil. This recipe will be made over and over again because it was so good!

The frys were made by peeling potatoes and cutting them into small pieces. Then dropping them into an inch of hot oil. Cook until golden brown and then drain on paper towels. Serve with ketchup!

Ina's Parmesan Chicken:
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

1 comment:

Snell Family said...

I'll have to try this recipe!