4 halves chicken or pheasant breasts
1 egg, beaten (add a little milk to it)
4 pieces fresh bread
Flour
5 tbsp. Parmesan cheese, or if desired
Salt and pepper to taste
1 stick butter | | | Pound bread to about 1/4 inch thick. Pat dry. Blend bread in blender until very fine. Mix in cheese. Dredge breasts in flour, eggs, bread mixture, in that order. Melt butter in skillet and fry coated meat until brown on both sides. Meat is thin, so cooks quickly. cheese and butter give special flavors to meat. Serves 4. |
|
