On 6/27/2012 10:45 AM, Feranija wrote:
> I like the best breaded chicken fillette, but not breaded like fast food
> chains do dipped in oil and bread crumbs. No. I prefer a fine breading:
>
> flattened chicken breasts coated with a thin layer of flour, than coat
> them with eggs, and than with bread crumbs. Fry it.
>
> Variations include a pinch or two of parmesan in a bread crumbs, and/or
> powdered garlic in a flour.
>
>
>

I used to prepare a flattened chicken breast stuffed with butter and
deep fried. That was a pretty popular dish! These days I just like to
make Southern fried chicken - simple country folk food. Looks like I've
regressed. That's the breaks.