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Beat the egg and water in a shallow dish. 2. Dip the chicken into the egg mixture. Coat the chicken with the crumb mixture. Place the chicken onto a baking sheet. Drizzle with the butter, if ...
1. Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450°. Put the beaten eggs, panko and flour in 3 shallow bowls. Season the flour with the celery salt ...
To bake: Preheat the oven to 400 F. Place the breasts on a lined sheet tray in the oven and cook for 30 to 40 minutes. To maintain extra moisture, tent the foil halfway through to keep the breasts ...
1 large lemon, thinly sliced (around 1/8 inch) and deseeded. 4 cloves garlic, peeled and crushed. 3 tablespoons olive oil, divided. Season the chicken liberally with salt on both sides. Set aside ...
In Cuba, breaded cutlet is served as steak milanesa, made with a thin cut of sirloin, breaded and fried, with tomato sauce on top and sometimes melted cheese. It is usually served with traditional Cuban side dishes. If not accompanied by the tomato sauce, it is merely known as bistec empanizado, bistec empanado or empanada.
Make a slit lengthwise on the underside of the fillets. Stuff them and sew them up. Dip the fillets in egg and deep fry, or dip them in egg and crumbs and fry on gridiron. Stuff with the following: Prepare a brown sauce using 1/8 lb butter and 1/2 glass flour and dilute with 1 1/2 glasses bouillon.