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Ingredients
- Pounding the chicken until thin makes it cook quickly and evenly. Anchovy paste adds a depth of flavor to the sauce so try not to leave it out. No one will know what ingredients is providing such deli
- Note: Double the sauce!!
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 tsp. each salt, pepper and dried thyme
- 1 egg
- 2/3 cup dry bread crumbs
- 1/4 cup finely chopped parsley
- 3 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tsp. anchovy paste
- 1/2 chicken stock (or 1 cup water and 2 packets of chicken Bovril)
- 1 tbsp. lemon juice
- 1 tsp. cornstarch
Preparation
Step 1
Between sheets of waxed paper, and using mallet, pound chicken to ¼-inch thickness.
In shallow dish, whish together flour, salt, pepper and thyme. In separate shallow dish, whisk egg with 2 tbsp. water. In third shallow dish, combine bread crumbs with half of the parsley.
Dip chicken into flour mixture to coat both sides. Dip into egg mixture. Letting excess drip off. Dip into bread crumbs mixture, patting to coat evenly. Make-ahead: Place on waxed paper-lined baking sheet; cover with plastic wrap and refrigerate fo up to 4 hours)