is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
boneless chicken breasts (pounded thin)
1/2 cup flour (all purpose)
4 eggs whipped
1/2 cup panko bread crumbs (Japanese style bread
1/2 cup bread crumbs (unseasoned)
1/2 cup peanut oil (or vegetable oil)
Salt and pepper to taste
2 sage sprigs (optional)
2 Tblsp. butter (sweet, unsalted)
the chicken breasts into the flour, then shake
off the excess so the breasts have a light dusting
the chicken into the eggs and lightly coat each
mix the two bread crumbs together and place
the breasts into the bread crumbs and lightly
heat the oil in a pan.
the breasts to taste with salt and pepper. Carefully
place them into oil, shaking the pan gently
(carefully so that you don’t burn yourself).
brown the chicken, then turn over and continue
the sage (optional), and butter. Baste lightly,
remove from the pan.
on a towel to remove the excess oil. Serve immediately.