| Date: |
1/9/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
10 |
Avg Rating: |
10 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
10 minutes |
| Total Time: |
15 minutes |
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| Italian Fried Chicken |
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| Dish Type: |
Main Dish |
Main Ingredient: |
Chicken/Poultry |
| Preparation Type: |
Fry |
Flavor 2: |
Chicken |
| Cuisine: |
Italian |
Flavor 3: |
Cheese |
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| Ingredients |
1 boneless, skinless chicken breast, cut in half
1/3 c. plain bread crumbs
1/3 c. Japanese panko crumbs
1/4 c. fine grated fresh parmesan cheese
Sea salt and freshly ground pepper
2 T. Italian flat leaf parsley, minced
1 T. (plus a little) more olive oil
Flour, for dredging
1 egg, lightly beaten in a shallow bowl
2 lemon wedges |
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| Directions |
Place the chicken one piece at a time between two pieces of wax paper and pound with the flat side of a meat mallet until about 1/4" thick. Salt and pepper each piece of chicken on both sides. Set aside.
In a small bowl, combine the bread crumbs, panko, parmesan cheese, parsley and pepper, to taste. Add in the olive oil and mix. Use just enough oil to moisten the crumb mixture, but not form a paste. The crumbs should still be light and fluffy. Spread them out on a plate.
Lightly flour each breast, then dip it in the beaten egg. Shake off excess egg and then press the chicken into the crumb mixture on each side, lightly covering each piece.
Pour enough olive oil into a deep skillet on medium high heat to make a depth of about 1/4". When the oil is hot, add in the chicken and fry on one side for 1-2 minutes until golden brown. Turn and brown on the other side for several minutes. The pieces will cook quickly, so do not overcook them.
Serve immediately on warm dinner plates with a wedge of lemon. |
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