| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Chicken, Family & fr |
1 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts |
| 1/2 |
c |
Cornstarch |
| 2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 1/2 |
tb |
Dry white wine |
| 2 |
|
Egg whites |
| 1 1/2 |
c |
Finely chopped almonds; or walnuts, peanuts, |
|
|
Peanut oil; for frying |
INSTRUCTIONS
Bone chicken breasts. Slice into thin slices (easier to do if boneless
chicken breasts have been partially frozen). Mix corn starch, salt and
sugar. Add wine and mix thoroughly.
Beat egg white lightly and add gradulally, stirring constantly into the
cornstarch mixture. Spread chopped nuts on a flat working surface. Dip thin
slices of chicken into cornstarch mixture and coat both sides with nuts.
Set aside until all chicken slices are prepared.
In deep fry pan heat oil until hot. Add chickdn and cook very quickly. Do
not overcook, just barely golden brown. Drain and serve immediately.
Recipe by: The Butcher
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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