It was a busy weekend and this Monday I’m still tired. After getting home from work, I fell asleep for a 2 hour nap… until I realized I have yet to make dinner! Tonight’s dinner was definitely a 30 minute meal. Here’s what we had:
Chicken Fried Italian Chicken Breasts
1/4 cups plain breadcrumbs
1/4 cup all purpose flour
1 egg, beaten
1 tablespoon water
italian seasoning, salt & black pepper to taste
2 chicken breasts, halved horizontally
italian seasoning, salt & black pepper to taste
2 chicken breasts, halved horizontally
canola oil for frying
Prepare for dredging by combine breadcrumbs and flour a shallow container.
For egg wash, beat egg and water together in another shallow container.
Heat your pan with cooking oil to prepare for frying.
Butterfly your chicken breasts (cut horizontally) all the way through so you have 4 pieces total.
Season chicken on both sides with salt, black pepper and italian seasoning.
Dredge chicken in breadcrumb mixture.
Dredge chicken in breadcrumb mixture.
Dip coated chicken in eggwash.
Dredge chicken in breadcrumb mixture again.
When all chicken pieces have been double coated with the breadcrumb mixture, carefully place in hot oil.
Fry chicken until golden brown.
I served this with a Mushroom & Onion Brown Rice Pilaf and Fruity Spinach Salad
this looks really yummy joelen! i think i’m gonna try the rice pilaf sometime soon. and i know my hubby would love that chicken.
Hi there you have a great blog,lovely recipes. Feel free to visit my blog too 🙂
Jeena xx
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