Breaded Chicken Breasts served with a nice tossed salad is all you need to make a perfect dinner.
When I'm in the mood I'll made this dish topped with a green onion and garlic cream sauce. It's good as long as you don't breathe on anybody for a couple days.
I've always made breaded chicken simply with seasoned bread crumbs, until I went to my Aunts house and she added basil and Romano cheese to the mixture. I've been making it that way ever since.
This recipe is just as tasty without the onion, garlic cream sauce. Also, you can use this recipe to bread all the other delicious chicken parts. Include the legs, thighs and wings and your all set for a great family gathering or picnic.
These Breaded Chicken Breasts would also make a great lunch.
6 boneless chicken breasts
1/4 cup of milk
1/2 cup of flour
1 cup of seasoned bread crumbs
1/2 cup of freshly grated Romano cheese
2 Tbls of dried basil
1 tsp of powdered garlic
1/2 tsp of salt
1/2 tsp of freshly grated black pepper
1/2 cup of vegetable oil
In a small shallow pan mix breadcrumbs, cheese,basil, garlic, salt and pepper.
In another shallow pan beat eggs and milk together.
Place flour in a third shallow pan.
Dip the chicken in flour to coat.
Then dip in egg and breadcrumb mixture. Set aside.
In a large skillet heat oil.
Fry chicken around 3 minutes on both sides until golden brown.
Place chicken breasts on a paper towel to drain.
If you desire, make the garlic and onion cream sauce. Just saute a bunch of chopped long green onions and some chopped garlic in 2 tablespoons of butter and 1 tablespoon of oil. Add a half a cup of chicken broth and 1 cup of heavy whipping cream and stir until bubbly. Pour over chicken and serve.
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