Egg Batter
 

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Egg Batter

main dish

4 thin chicken, fish, steak, chops, or cutlets/fillets/slices/stems

=== EGG BATTER ===
2 large eggs
2 tablespoons heavy cream
1 teaspoon dried basil
Freshly-ground black pepper; to taste
1 tablespoon chopped fresh parsley - (to 2)
1/4 cup grated romano cheese; enough to make a thick batter
Oil; to deep fry

Mix all batter ingredients together until blended. Heat oil until very
hot.

Dip the item into the batter coating it well. Place battered items only a
couple at a time into the hot oil and fry until completely cooked and the
outside is golden brown. Drain on paper towels.

This recipe yields 2 servings; 3.5 carb grams per serving.

Comments: Serve with either a red, or butter-wine sauce. Or try some
fresh squeezed lemon juice and grated cheese.

If you have extra batter leftover, drop by spoonfuls into the hot oil and
fry for a delicious treat

Source:
"Low Carb Diet Recipes at http://www.dietlowcarb.com"
S(Formatted for MC6):
"06-26-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 173 Calories; 14g Fat (71.5%
calories from fat); 10g Protein; 2g Carbohydrate; trace Dietary Fiber;
222mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Non-Fat Milk; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 2 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.66 **



--
Starchless in Manitoba.