This gorgeous recipe is from The Everyday Cook Network by Tanya Bartolini.
Tanya describes this recipe:
Nonna Ida makes the best crumbed chicken and it wasn’t until recently that I discovered the exact reason why. My son absolutely loves this dish.
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Thinly slice the chicken breasts (about 3-4 pieces per breast). Use a meat tenderiser to lightly hammer each piece thin.
Marinate the chicken: place in a bowl with eggs, scotch and garlic whisked together. Place the marinating chicken in the refrigerator for 1 hour.
Place breadcrumbs, parmesan cheese and chicken stock in a bowl and combine. Remove a piece of chicken from the egg mixture and place in the breadcrumbs, thoroughly coating the chicken. Transfer to a plate and continue until all pieces of chicken are crumbed.
Heat olive oil in a large frying pan over medium heat. Once the pan comes to temperature (breadcrumbs will bubble when dropped in), place chicken pieces in the pan. Cook on one side until golden brown, then turn and repeat. Once cooked, transfer chicken to a plate covered in paper towel. Repeat until all pieces of chicken are cooked.
This dish is best served warm and golden and crunchy.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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