INGREDIENTS

INSTRUCTIONS

For the breading process: Three separate containers (preferably flat and
wide baking dishes or gratin dishes) will be needed; one for the flour, one
for wet ingredients and one for the breading ingredients. Place the flour
into its chosen dish. Whisk the eggs together with the milk and 2
tablespoons oil. Combine the bread crumbs, pecans, salt, pepper and
Parmesan cheese until uniformly mixed. Using a meat tenderizer or other
flat object, pound the chicken breasts to a flat and uniformly 1/4-inch
thick cutlet. Dip the cutlets, one at a time into the flour first, next the
egg mixture and finally the dry breading mix. Try to keep one hand dry and
work one hand wet or use tongs to transfer the chicken from one dish to
another. When all of the chicken has been coated, place on a dish and
refrigerate until ready to cook. This may be done in advance. Make the
flavored butter by placing the butter, chili paste, cumin seed, parsley,
cilantro, lime juice and ground black pepper in the bowl of a food
processor. Pulse to combine well and remove. Lay a piece of waxed paper 12
by 16 inches out flat and scrape the flavored butter onto the waxed paper,
at about 1/3 the length up, into a sausage shape. Roll the edge of the
paper over the butter and enclose the butter to form a tubeshape. Roll the
remaining paper up as you would a cigar and place this log of butter into
the freezer for at least 3 hours until it is brick hard. This butter may be
made well in advance and keeps, frozen, for up to 1 month. To cook the
chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil
until hot. Add the chicken to the oil, cooking in batches to avoid over
crowding the pan, and cook until golden-brown about 6 minutes. Turn the
chicken over and cook the second side for an additional 6 minutes until the
center is cooked and the juices run clear. Transfer to a platter and keep
warm. Remove the butter from the freezer, unwrap, and cut into 1/4-inch
thick round slices. After all the chicken has cooked, place 1 or 2 slices
of butter on each piece of chicken, allowing the heat from the chicken to
melt the butter into the chicken coating. Serve with lemon-steamed
asparagus and herb scented rice. This recipe yields 4 to 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A41 broadcast 04-27-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-01-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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