Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken Fried Chicken Paillard
Famous Authors (View All Authors)
Poultry - Chicken Fried Chicken Paillard Post by :48022 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1499

Click below to download : Poultry - Chicken Fried Chicken Paillard (Format : PDF)

Poultry - Chicken Fried Chicken Paillard

(from "Martha Stewart Living")

1 1/2 c. nonfat buttermilk
3 t. salt (divided)
1 1/2 t. black pepper (divided)
4 skinless boneless chicken breast halves
8-10 slices white bread, crusts removed
1/4 t. cayenne pepper
1 c. vegetable shortening or vegetable oil


In bowl combine buttermilk, 1 1/2 t. of the salt, and 1/2 t. of the black pepper.

Pound the chicken pieces until they are just over 1/4 inch thick.

Place the pieces in the marinade and chill for 20 minutes.

While the meat is chilling, use a food processer to make bread into fine crumbs.

Put crumbs, 1 1/2 t. salt, 1 t. black pepper and cayenne pepper in a shallow bowl.

Take chicken from fridge and shake off excess liquid. Dredge both sides of chicken with crumb mixture and transfer to a plate.

In large frying pan, heat shortening over med-high heat and carefully place 2 chicken breasts in pan. Fry until bottoms are golden, about 2 minutes. Turn and cook until golden and cooked through, about 2 more minutes.

Transfer to a plate lined with paper towel.

Makes 4 servings.
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken -  Fried Chicken By Mrsmcmud Poultry - Chicken - Fried Chicken By Mrsmcmud

Poultry - Chicken -  Fried Chicken By Mrsmcmud
3 tbsp. coarse salt, plus more for seasoning 2 to 3 lb. chicken, cut into 8 pieces 3 cups nonfat buttermilk 3 tbsp. Tabasco (optional) 1 1/2 cups sifted all purpose flour Freshly ground black pepper to taste 2 pounds vegetable shortening In a medium container, combine ice water and 2 tablespoons salt; add chicken. Be sure water completely covers chicken. Cover, and refrigerate overnight. Place buttermilk in a medium airtight container. Add chicken pieces, turning to coat in liquid. Cover and refrigerate at least 8 hours and up to overnight. Swirl Tabasco into buttermilk mixture. Transfer chicken to a wire
PREVIOUS BOOKS

Poultry - Chicken -  French Country Chicken Poultry - Chicken - French Country Chicken

Poultry - Chicken -  French Country Chicken
2 boneless skinless chicken breast halves, pounded to 1/2 inch thickness 1/4 cup seasoned bread crumbs 2 slices Muenster cheese 2 tablespoons dry white wine Preheat oven to 350ºF. Coat an 8-inch square baking dish with nonstick cooking spray. Coat the chicken with the bread crumbs, turning to coat completely. Place in the baking dish and bake for 15 minutes. Remove from the oven, top with the cheese, and pour the wine evenly over the top. Bake for 15 minutes, or until no pink remains in the chicken and the cheese is bubbly and golden.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT