Suprêmes de Volaille Panés Ã{omitted} L'Anglaise
Breaded and pan fried chicken breasts, garnished with lemon slices.
Pronounciation: suh prehm / duh / voh lah yuh / pah neh / ah / lah(n) glez
INGREDIENTS:
4 skinless, boneless breats halves, pounded to 1/4 inch thickness
1/4 cup flour
1 egg
2 Tablespoons water
1 cup (or more) bread crumbs
1/4 cup peanut or canola oil
1 Tablespoon butter
salt and freshly ground black pepper
For garnish: thinly sliced lemon slices
1. Season the flour with salt and pepper. Beat the egg with the water and place in a flat dish.
2. Dredge the chicken breasts in the flour, dip in the egg, then coat with the breadcrumbs, pressing them in the your fingers.
3. Heat the oil and butter in one or two skillets and add the chicken. Cook about 3-5 minutes on each side or until golden. Turn and cook on the other side 3-5 minutes.
To serve:
Remove and serve hot, garnished with the lemon slices.
B-man
