Description
Tenderizing gives you a thin, moist bit of meat, surrounded by a crisp breadcrumb crust
Ingredients
Scale
- 4 chicken breast (without tenders)
- salt and pepper
- flour, for dredging
- 3 eggs, beaten
- breadcrumbs (season with salt and pepper)
- oil, for frying, lard would be ideal
Instructions
- With a meat tenderizing mallet, pound the chicken breast (shiny side up) until very thin
- Cut each flattened breast into two pieces
- Season with salt and pepper
- Set up a 3 plate or bowl station, one with flour, one with egg, one with breadcrumbs
- Dredge the meat in flour, dip both sides in egg, and coat with breadcrumbs
- Heat oil to 350 F, fry until golden brown, about 3 minutes on each side