2 skinless boneless breasts
1egg plus 3 tablespoons water
1 1/2 cups bread crumbs
1 teaspoon salt
1 teaspoon dried sage
1/4 teaspoon cayenne pepper, ground
1/2 teaspoon black pepper
1/2 cup all purpose flour
Oil for pan frying
1 cup tomato sauce
1 cup grated parm cheese
slice breasts into 1 inch thick medallions. place each between parchment paper and pound with a mallet until about 1/4 in thin making sure they are evenly pounded.
mix the bread crumbs, salt, sage, and both peppers. You can alter the seasonings for your own individual taste.
Set up your breading station. Flour, egg wash, bread crumbs.
Dredge the chicken in the flour. Then coat with egg and then coat with the bread crumbs.
Heat oil in a shallow omelet type pan. Cook on both sides until tanned and crispy. These cook really fast since they are pounded thin. Drain on paper towels.
To serve, top with heated sauce and a sparinkling of cheese. Serve while still hot.
You can also use this technique for pork. Change your seasoning a bit. I use 1 teaspoon cumin and 1 teaspoon cinnamon.
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