Friday, August 20, 2010

rosemary and parmesan crusted chicken cutlets

what you need
2 cups milk
2 cloves garlic crushed
5 cups fresh breadcrumbs
1/2 grated parmesan
1 cup chopped parsley parsley
2 tablespoons chopped fresh rosemary
500gr thinly sliced chicken breast
5 Eggs
Vegetable oil

what to do
Beat 5 eggs together and add 1 cup of milk.
Soak Chicken Breast fillet in 2 cups of milk with the crushed fresh garlic. Can be made 2 hours before or soacked night before.
add chopped parlsey and rosemary to the bread crumbs.
Add parmesan to the bread crumb mixture.
Add a couple of pinches of salt and some cracked pepper.
Now drain the milk egg mixture of each cutlets and coat with bread crumb mixture and fry in vegetable oil until golden brown.

1 comment:

  1. I am going to make this Wednesday evening Joe, with my potato casserole and roasted pumpkin, carrot and parsnip together with steamed green beans. Your recipes are fabulous and it is like having an online cookbook at my fingertips! Kindest regards, Ann