| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Foodservice, Main dish, Poultry, Kwc |
100 |
Servings |
INGREDIENTS
| 3 |
lb |
White bread crumbs; coarse ground |
| 1 |
c |
Parsley flakes |
| 2 |
tb |
Paprika |
| 1 |
tb |
Salt |
| 3 |
tb |
Garlic powder |
| 2 |
tb |
Oregano |
| 1 1/2 |
ts |
Basil |
| 1 |
ts |
Black pepper |
| 12 |
oz |
Parmesan cheese; grated or shredded |
| 8 |
|
Egg |
| 6 |
c |
Milk |
| 2 |
lb |
Flour |
INSTRUCTIONS
Enough here to bread 100 6 oz chicken breast portions
Combine all ingredients EXCEPT eggs, milk, flour.
Set up in this way:
Dredge chicken breast in flour then dip in egg milk mixture, then dredge in
the crumb mixture. Place on baking sheet. Before baking drizzle melted
butter over the tops. Bake at 350 til done.
Contributor: Chef Keith Cochran
Posted to MM-Recipes Digest V4 #265 by kwcochran@juno.com (Keith W Cochran)
on Oct 7, 1997
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