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Olivia's Crunchy Chicken

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Chicken breast halves - (to 6) - excess fat removed,
  Meat pounded to an even thickness
1 tablespoon 15mlDijon mustard
2 teaspoons 10mlMinced garlic
1/3 cup 20g / 0.7ozAll-purpose flour - (to 1/2)
1 teaspoon 5mlKosher salt
1/2 teaspoon 2.5mlFreshly-ground black pepper
2 teaspoons 10mlEggs (large)
1 cup 146g / 5.1ozBread crumbs
2 tablespoons 30mlOlive oil
  Lemon wedges - for garnish

Recipe Instructions

Place the chicken, mustard, and garlic in a large mixing bowl; cover and refrigerate for 30 minutes. Remove the chicken from the bowl and pat dry with paper towels. (This is a very important step, or the coating will not stick to the chicken.)

Place the flour, salt, and pepper on a large plate. Place the eggs in a shallow bowl and the bread crumbs on another large plate.

Dredge the chicken in the flour mixture, then in the eggs, and then in the bread crumbs.

Place a large nonstick skillet over medium-high heat and, when it is hot, add the oil. Add the chicken breasts and cook until crispy and golden-brown, about 5 minutes per side.

Serve immediately with lots of lemon wedges.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1999

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