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PARMESAN AND OAT-FLECKED CHICKEN

Category:    Chicken, Cheese
Yield: 2 servings
 
    1/2 c  Quick rolled oats                        Salt to taste
      3 tb Fine fresh bread crumbs           1/4 c  All-purpose flour
    1/2 c  Freshly grated Parmesan             1    Egg
           -cheese                             1 tb Water
      2    Whole boneless, skinless            2 tb Unsalted butter
           -chicken breasts, halved and        1 tb Vegetable oil
           -pounded                       
 
  Crispy fried chicken coated in golden oats and cheese.  Team up these
  cutlets with your favorite pasta.
  
  Place the oats in the container of a food processor, and process until
  fine, 1 minute.  Transfer to a shallow bowl, and stir in the bread crumbs
  and cheese.  Sprinkle the chicken breasts with salt and dust lightly with
  the flour.  Beat the egg with the water in a shallow bowl.  Dip the chicken
  breasts into the egg mixture, letting any excess drip off.  Then coat with
  the bread crumb mixture.  Stack the prepared chicken between sheets of
  waxed paper, and let stand 20 minutes.  Heat the butter with the oil in a
  large heavy skillet over medium heat.  Saute the chicken pieces, two at a
  time, until golden brown on both sides, about 4 minutes per side.  Keep
  warm in a 225 degree F oven while sauteing the remaining breasts.  Serves 2
  to 4. From Bert Greene's Grains Cookbook.
 

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