2 lbs. boneless, skinless chicken breast
1 C. flour
1 C. bread crumbs
1 egg, scrambled in 3 T. milk
1 tsp. each garlic and onion powder
2 tsp. salt
1 tsp. black pepper
1/4 C. parmesan
1/2 C. canola oil
Cut chicken into strips, then into 2-3" pieces.
In a wide, shallow bowl, combine flour, bread crumbs, parmesan, and seasonings. Dip chicken in egg wash, then thoroughly coat in flour mixture.
Heat a skillet on medium-high, add oil. When oil is hot, add chicken and cook 4-5 minutes per side until chicken is golden brown.
Yields = 6 servings
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