- 3 lbs chicken pieces, skin removed
(legs & thighs are fine)
- 1 egg, slightly beaten
- 2 tablespoons milk
- 1 cup grated Parmesan cheese
- 1 cup grated bread crumbs (stale,
but not dry is best)
- 1 teaspoon salt
- 1/2 teaspoon pepper
First remove the skin from your chicken
pieces. The coating sticks better, and
tastes better when used to coat skinless
chicken pieces. The skin makes it taste too
greasy. Next, in a wide cereal bowl combine
the egg and milk; set it aside. In a large
shallow dish combine the grated Parmesan
cheese, and the semi-soft bread crumbs. Add
the salt and pepper to the cheese and bread
crumbs. Mix well. Dip the naked chicken
pieces into the egg mixture, and then coat
them liberally with the cheese and bread
crumb mixture. Press the crumb mixture into
the chicken to make it stick. Arrange the
chicken on a well oiled baking pan. Bake at
400° for 45 minutes. Serve hot with corn on
the cob, tossed salad and green peas. Very
good.
For the crumbs I use the heels of my
homemade bread. I crumble it up by hand into
fine crumbs and measure it as I go along.
Store-bought bread will work too. For faster
or more efficient crumbling, place your
stale bread into a blender or food processor
and process until the bread is fine and
crumbly. Personally, I hate to clean the
kitchen machines, so I make crumbs with
sturdy fingers instead. Makes 6 servings.
|
