Updated Tuesday, August 7th, 2007
Total Time: 60
Yield: 12 servings
Heat oven to 350°. Lay chicken breasts between sheets of plastic wrap and pound gently with flat side of a meat mallet to 1/2-inch thickness.
In a shallow casserole or pie plate, beat eggs. In a separate casserole or pie plate, combine bread crumbs, cheese, herbs, salt, and pepper. In batches, coat chicken breasts with egg, shaking off excess. Add to bread-crumb mixture and press to coat chicken. Set aside on a plate; cover and refrigerate 30 minutes.
Pour 1/4 inch oil into a large saut
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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