Ingredients
- 8 slices white-colored bread (8 ounces)*
- 3 tablespoons grated parmesan
- two tablespoons minced fresh parsley leaves
- 3/4 teaspoon kosher salt
- Freshly ground pepper
- About 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 3 boneless skinless chicken white meat, each 8 ounces
- Vegetable oil, for shallow frying
- *(Make use of a bread with low or no sugar content, just like a sourdough, or even the coating will brown too rapidly)
Directions
Preheat the oven to 350 levels F.
To create bread crumbs: Tear the bread into pieces. Spread bread on a microwave-safe plate, and microwave on HIGH for one minute to dry up the bread. (Alternately, spread the bread on a baking sheet and dry inside a 350 degree F oven for 12 minutes.) Let awesome and pulse the dried bread inside a mixer using the Parmesan. parsley, 3/4 teaspoon salt, and pepper.
Place the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
Using the flat side of the cooks' knife or even the smooth side of the meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Reduce 1 1/2-inch strips pat the chicken dry and season each side with pepper and salt. Dip each strip in to the flour, now shake from the excess. Next, run the strips with the egg to coat it gently and contain the chicken within the liquid to allow any excess fall into the bowl. Finally, lay the strips within the bread crumbs. transform it over and press it in to the breading to evenly coat. Lay on a bit of waxedpaper.
Heat 1/4-inch of oil inside a large skillet over medium heat until hot and shimmering. Lay two or three chicken strips at any given time within the pan. Prepare the chicken without turning until golden brown, a couple of minutes. Turn the chicken and prepare until equally brown on the other hand and also the chicken is cooked through, about two to three minutes more. Repeat using the remaining 2 breasts. Transfer chicken to some paper towel-lined plate to empty. Serve.
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From Food Network Kitchens