| 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
BILLS20086
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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