|Prep Time||20 minutes|
- 1 egg
- 1 tablespoon vegetable oil
- 1 pinch salt
- 1 pinch pepper
- 3 slices bread
- 1/4 cup parmigiano reggiano cheese
- 2 tablespoons chopped fresh basil
- 1/2 cup flour
For the meat
- Using a meat pounder, thin out the meat (chicken, veal or pork) by pounding down and out from the center toward the edges. The meat should be the same thickness all over, about 1/8 inch. Wetting the pounder with cold water helps it slide on top of the meat without making holes.
Setting up the breading station
- In a shallow dish, beat together 1 egg, 1 tablespoon vegetable oil, 1 tablespoon water, and salt and pepper.
- Process bread in the food processor until finely chopped. Add salt and pepper to taste and place in a shallow dish.
- In a shallow dish, whisk flour with salt and pepper.
Breading the meat
- Dredge both sides of pounded meat through flour. Shake off excess flour and dredge through egg mixture. Remove excess egg mixture and place in bread crumbs. Refrigerate at least an hour before cooking to help breading adhere to meat. Saute in 1 tablespoon of oil and 1 tablespoon of butter until done.
Recipe Notes The breading can be done up to 2 days in advance of cooking. This is also a delicious way of preparing goat cheese to top a salad with. © Galley Chef All Rights Reserved