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Categories:
white bread Parmesan parsley kosher salt freshly ground black pepper flour eggs chicken vegetable oil Bread
Viewed: 9 - Published at: a year agoIngredients
- 8 slices white bread (about 8 ounces)*
- 3 tablespoons grated parmesan
- 2 tablespoons minced fresh parsley leaves
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- About 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 3 boneless skinless chicken breast, each about 8 ounces
- Vegetable oil, for shallow frying
- *(Use a bread with low or no sugar content, like a sourdough, or the coating will brown too quickly)
Method
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Tear the bread into pieces.
- Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread.
- (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.)
- Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
- Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
- With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap.
- Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper.
- Dip each strip into the flour, then shake off the excess.
- Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.
- Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat.
- Lay on a piece of waxedpaper.
- Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering.
- Lay 2 or 3 chicken strips at a time in the pan.
- Cook the chicken without turning until golden brown, about 2 minutes.
- Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more.
- Repeat with the remaining 2 breasts.
- Transfer chicken to a paper towel-lined plate to drain.
- Serve.
