![]() Take a chicken breast and dip it into the flour first, flipping it over to coat both sides. This should be enough for about 4 chicken breasts, but you can increase or decrease the quantities depending on how much chicken you’re breading. Add 1 ½ cups (135 grams) of breadcrumbs to the last dish. Then, add about ¾ cup (75 g) of flour to another one of the dishes. Crack 2 eggs into one of the dishes and whisk them together. …continue cooking for another 4-5 minutes or until the mushrooms are tender.Īdd some salt and pepper to taste and pour the sauce over the cooked chicken.To bread chicken, you’ll need three separate dishes or rimmed plates. Stir in 2 Tablespoons of flour and cook for another 30 seconds. …and the cleaned and sliced mushrooms, and cook for 1 minute over medium heat. Melt 1 Tablespoon of butter in the same pan you cooked the chicken in. Cover the dish with tin foil to keep the chicken warm. When the chicken is cooked, remove it from the pan and put it on a dish. Raw chicken is filled with bacteria which makes the leftovers unusable. Once you have finished coating the chicken, be sure to THROW AWAY any leftover flour, egg, and bread crumbs. Step 2Ĭook the chicken cutlets according to my video on how to make Chicken Cutlets.Īs you’ll see on the video, boneless chicken breasts need to be first coated (dredged) in flour, then eggs, then bread crumbs. Measure out all remaining ingredients needed for both the chicken cutlets and the Marsala sauce. 1 1/2 pounds of thin sliced boneless chicken breasts.To make the chicken cutlets you will need the following ingredients 1 pound of mushrooms, cleaned and sliced.Chicken Marsala is the name given to chicken cutlets topped with a gravy made from Marsala wine (which comes from Italy.) This recipe is also chock full of mushrooms! I used a combination of Shitake mushrooms….
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