California Central Coast Recipes

Wine Country Picnic Chicken

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! ©2018, Wine Country Picnic Chicken
Preparation time: 30 minutes
Cooking time: 15 minutes
re-calculate ingredients for:


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!

If rushed, prepare your ingredients in advance.

If you know youíll be rushed at cooking time, pre-measure out as many of the ingredients as you can, and arrange them by the cooking order of the recipe.

If itís going to be more than several minutes before you actually start making the dinner, be sure to cover the perishable ingredients with plastic wrap or place in containers and put them back in the refrigerator to hold until you are ready.