![]() ![]() ![]() Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate. Step 5 Cook chicken: In a large skillet over medium heat, heat 1/2" to 1" oil until oil is hot but not smoking.Coat in parmesan mixture: Transfer to panko parmesan mixture, coat both sides while pressing mixture in to coat well. Then working with one at a time, dredge both sides in flour mixture, transfer to eggs and dredge both sides, lift and let excess run of. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat. Dredge chicken flour and egg: Season chicken cutlets with salt and pepper on each side. Add flour and cook until golden and bubbling, 2 to 3 minutes. Step 4 In a large skillet over medium heat, melt butter.Repeat until all chicken is coated in breading. Step 3 Dredge each piece of chicken in milk then in flour mixture. ![]() In another shallow bowl, whisk together flour, cornstarch, salt, and spices. Step 2 Set up dredging station: In one shallow bowl, whisk together milk and egg.Step 1 Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4" thick. ![]()
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