Ingredients
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4 to 5 oz White Bread120 grams, day old bread
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3/4 cup Parmesan Cheesegrated
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2 tbsp Parsleyfresh, chopped finely
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2 tbsp Tymefresh, chopped finely
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2 Eggs
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1 tbsp Milk
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1/3 cup Flour
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18 oz Chicken Breastskinless fillets or tenderloins
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1/2 cup Olive Oil
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to taste Salt
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to taste Black Pepper
Directions
This was one of the recipes given to us by our family in Australia when they were visiting us in the United States.
Steps
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1
Done
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Cut bread into small pieces and place in a food processor until fine breadcrumbs are formed. Mix breadcrumbs, Grated Parmesan Cheese, herbs, salt and pepper together before placing on a flat dish. |
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2
Done
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In a smaller bowl, beat the eggs and milk together. Spread the flour out over a benchtop or tray. |
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3
Done
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Remove any fat and white tendons from the chicken, before cutting into smaller strips. Place under plastic wrap, and with a rolling pin or mallet, gently flatten. |
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4
Done
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Coat each piece in flour, before dipping in the egg mixture. Then coat liberally with the breadcrumb mixture, shaking any excess off. Repeat with remaining chicken pieces, before refrigerating for 30 minutes. |
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5
Done
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Heat oil in fry pan over medium heat, and fry the chicken in batches until cooked through and coating is golden brown. |
