California Central Coast Recipes

Wine Country Picnic Chicken

©2017 TheRomanticTable.com
This is the perfect way to have chicken if you're going on a picnic. It's not greasy at all since it's only sauteed in olive oil. It is NOT deep-fried.

All you need to accompany this entree is a couple side dishes such as Roasted Peppers Italian Style and Caponata a loaf of crusty bread and a nice bottle of wine and you're all set to enjoy the best of a wine country experience.

It's tastes so good you may not want to wait until you go on a picnic!


www.theromantictable.com ©2017, Wine Country Picnic Chicken
Preparation time: 30 minutes
Cooking time: 15 minutes
MAKES 6 SERVINGS.
re-calculate ingredients for:



Ingredients.

3 whole Chicken breast fillets
1 cup Flour
1/2 teaspoons Salt
1/2 teaspoons Black pepper
1/2 teaspoons Ground nutmeg
1/2 teaspoons Italian seasoning
2 large Eggs , beaten
2 Tablespoons water , add to beaten eggs
1 cup fine dry bread crumbs
1/2 cup Parmesan cheese , finely grated
1/4 cup Extra-virgin Olive oil
Lemon wedges


Preparation Directions.

1 Place each chicken breast in a plastic bag or between two pieces of plastic wrap. With a rubber mallet pound flat to about one-quarter inch thick. Cut each breast into strips one-two inches wide.

2 Beat the eggs with the water.

3 Have three bowls. One filled with flour, one filled with eggs and one filled with bread crumbs.

4 In the third bowl, mix the bread crumbs with the spices and cheese. distributing well.

5 Dust each strip with flour, then dip into eggs, then dip in the bread crumb-spice mixture.

6 In a large non-stick frying pan, pour in olive oil and heat on medium-high. When oil is hot, add chicken strips to pan, doing them in batches so the strips are not crowded. Cook each side two- three minutes, turning once. Cook strips until golden brown. If you've been frying for a while, you may need to turn down the heat and/or add more olive oil.

7 When each strip is done, place on platter with paper towels.

8 Serve warm right away or chill and refrigerate for later.


Wine and Food Pairing and Serving Suggestions.

Serve with a red wine such as Valdiguie or Gamay.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max