Ingredients
2 pounds of Boneless Skinless Chicken Breast- 1 each (Pounded)
½ cup Corn Starch
Egg Wash
3 eggs
2 TBL cool water
2 Teaspoons Buona Cucina Fused Rosemary Oil
Bread Crum Mixture
1 cup Seasoned Breadcrumbs
Flour
Salt
Pepper
Buona Cucina Tuscany Herb Dipping Mix
Crisco- 3-4 Cups
Terrapin Ridge Smokey Maple Bacon Mustard (get at Buona Cucina oils and more)
Directions
Butterfly chicken breast if too thick. Pound the chicken to make into thin cutlets. In a large Electric frying pan or skillet add 3-4 cups Crisco to the pan and begin to get hot. Dredge the pounded chicken breast into the corn starch and shake off any extra. Then dip the chicken in the egg wash and letting any extra come off of it. Then add it to the seasoned bread crumb mixture press to make sure it is coated. Place in the Electric frying pan cooking both sides until the chicken is cooked and golden brown. Serve with Smokey Maple Bacon Mustard
Recipe by Jodi Porter