ROSEMARY CHICKEN THIGHS

By Sube

Ingredients

• 1 egg
• 2 tbsp. cornstarch
• 1 tbsp. Dijon mustard
• 1 tbsp. minced fresh rosemary or 1 tsp. dried
• 1 cup milk
• 3 cups fresh bread crumbs
• 1/2 cup grated parmesan cheese
• 1 tbsp. minced fresh parsley or 1 tsp. dried
• 1/4 cup butter, melted
• 3/4 cup all-purpose flour
• 8 skinless chicken thighs

Details

Servings 2

Preparation

Step 1

Preheat oven to 375 F.
In a small saucepan, whisk together egg, cornstarch, mustard and rosemary. Add milk and whisk over medium high heat until mixture thickens. Remove from heat; set aside.
In a bowl, toss together bread crumbs, cheese, parsley and melted butter. Mix well.
Scoop flour into a pie plate. Coat each chicken thigh with flour, then dip into the milk mixture covering completely and finally roll well in the crumb mixture.
Place on a lightly greased baking sheet. Bake for 40 to 45 minutes or until crispy and golden. Serve with a squeeze of fresh lemon juice, if desired.