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Crusting
Chicken
From
Cuisineathome magazine.
Issue 35, page 12.
Serves: 4
I N
G R E D I E N T S
2 egg whites
2 teaspoons cornstarch
Juice of 1/2 lemon
Crusting Mixture
1 cup coarse dry bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Zest of one lemon, minced
I N
S T R U C T I O N S
Blend egg
whites, cornstarch and lemon juice with a fork in a wide shallow bowl (a
glass pie plate works well).
Combine bread crumbs, parsley, salt, pepper and zest in a second wide
shallow bowl or pie plate.
Dip chicken breasts in the egg white mixture, then roll in the crumb
mixture and pat to help adhere crumbs to the chicken.
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