| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Dijon mustard |
| 3 |
tb |
White wine |
| 1 |
|
Shallot; minced |
|
|
Salt and pepper; fresh ground |
| 4 |
|
Pieces chicken cutlet |
| 2 |
c |
Bread crumbs; (leftover bread is |
|
|
; okay) |
| 1/4 |
c |
Parsley chopped |
| 1 |
tb |
Thyme chopped |
| 1/4 |
c |
Grated Parmesan cheese |
|
|
Olive oil or melted butter |
INSTRUCTIONS
In bowl put Dijon, white wine, minced shallot, and salt and pepper to taste
mix and add chicken to marinade for 1/2 hour. In shallow bowl or baking
dish mix bread crumbs, parsley, thyme, Parmesan, and pepper to taste. Then,
drizzle oil and crumb mixture until moistened and crumbly, but not too wet.
Roll chicken in crumb mix. Put on lightly greased baking pan, and bake at
425 degrees for 12 to 14 minutes or till cooked through. Very juicy.
Yield: 4 servings
Converted by MC_Buster.
NOTES : Recipe courtesy of Cheryl Young, Exec Chef, Marion's Restaurant,
NYC
Recipe by: IN FOOD TODAY SHOW #INB259
Converted by MM_Buster v2.0l.
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