Friday, February 13, 2009

Fantastic pork/chicken recipe

ATK gets credit for this. They had an episode on this week with a recipe for crunchy baked pork chops. I adapted the recipe for skinless, boneless chicken breasts (which are, more or less, equivalent to boneless pork chops). You take 4 pieces of bread (I used sourdough) and run them through a food processor to make crumbs. Toss them with a couple tablespoons of oil and spread them on a cookie sheet and toast them for 15 minutes or so at 375.

Meanwhile, take two egg whites and add a teaspoon of mustard, or so, and a couple tablespoons of flour. Whisk all that together. Set out another few tablespoons of flour in a dish.

When the crumbs are done toasting, add a couple tablespoons of some sort of spice rub (we used curry-cumin, but lemon pepper or poultry seasoning would also work) and a couple tablespoons of grated parmigiana (let the crumbs cool a bit before doing this so the cheese doesn't melt) and a couple tablespoons of parsley. Mix it all up and put it in a flat bowl.

Pat the chicken dry, dredge it in the flour, then the egg wash/batter mix, then coat it with crumbs. You really want to pack the crumbs on to make a substantial coating.

Bake for 20 minutes at 425, or until internal temperature is 160 (for chicken. For pork, 150).

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