Breaded Chicken Breasts

Source

Nourishing Traditions

Ingredients

Display units in Metric

8		skinless chicken breasts
1 ¹⁄₂	cups	unbleached flour
1	teaspoon	pepper
4		eggs beaten
2	cups	whole grain bread crumbs
¹⁄₂	cup	grated parmesan cheese
4	tablespoons	butter
4	tablespoons	extra virgin olive oil

"This is a delicious substitute for fried chicken. It makes an excellent picnic dish. Leftover breaded chicken breasts can be warmed and sent to school in children's lunch boxes.

Trim chicken breasts and pound lightly with the small prong side of a meat hammer. Mix flour and pepper together on a plate; have beaten eggs ready in a bowl; mix bread crumbs and parmesan cheese in another bowl. Using tongs, dip each piece first in the flour mixture, then in the beaten egg, then in the bread crumb mixture. Saute a few at a time in butter and olive oil about 7 minutes per side, being careful not to burn. Transfer to a heated platter and keep warm in the oven until ready to serve. Serve with lemon wedges, ginger carrots (page 95, or pineapple chutney (page 106)."

Nourishing Traditions by Sally Fallon, page 284-285.

"This is a delicious substitute for fried chicken. It makes an excellent picnic dish. Leftover breaded chicken breasts can be warmed and sent to school in children's lunch boxes.
Trim chicken breasts and pound lightly with the small prong side of a meat hammer. Mix flour and pepper together on a plate; have beaten eggs ready in a bowl; mix bread crumbs and parmesan cheese in another bowl. Using tongs, dip each piece first in the flour mixture, then in the beaten egg, then in the bread crumb mixture. Saute a few at a time in butter and olive oil about 7 minutes per side, being careful not to burn. Transfer to a heated platter and keep warm in the oven until ready to serve. Serve with lemon wedges, ginger carrots (page 95, or pineapple chutney (page 106)."
Nourishing Traditions by Sally Fallon, page 284-285.

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