| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Italian |
Meats, Veal, Wrv |
4 |
Servings |
INGREDIENTS
| 2 |
|
8oz chicken breasts, bone |
|
|
skin |
|
|
Salt and pepper |
| 1 |
|
Egg, beaten with |
| 4 |
|
Tb water |
| 1 |
c |
Butter, or less |
| 1 |
c |
Vegetable oil, or less |
| 2 |
c |
Italian bread crumbs |
|
|
Lemon wedges, garnish |
INSTRUCTIONS
Using half butter and half oil, slowly heat 1/3" oil in a heavy
skillet. Cut breasts in half to produce 4 pieces. Put pieces between
wax paper and pound until 1/4" thick. Cut each piece in half, season
with salt and pepper; dip in egg wash and coat evenly with bread
crumbs. Raise heat under oil and brown chicken on both sides about 2
minutes per side, being careful not to burn. Serve with lemon wedges.
Source: Upperline Restaurant, N.O.LA From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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