Description
Today I’ve turned one of our favorite chicken dinners into a delicious hot appetizer. I promise, they’ll be the first thing to disappear from your table.
Ingredients
- 1 Large Egg
- ¼ cups Italian Seasoned Breadcrumbs
- ¼ cups Grated Parmesan Or Romano Cheese
- ½ pounds Boneless, Skinless Chicken Breasts Cut Across The Grain And Into Bite-size Pieces
- ½ cups Extra Virgin Olive Oil
- Kosher Salt To Taste
- ¼ cups Shredded Mozzarella Cheese
- 1 Large Lemon, Cut Into Wedges
- Fresh Chopped Basil
- 1 cup Favorite Tomato Sauce, For Dipping
Preparation
In a shallow bowl, beat egg well. In a separate bowl, combine breadcrumbs and grated cheese. Dip chicken into beaten egg, followed by breadcrumb mixture.
In a large skillet, heat oil until shimmering. Fry chicken in oil until golden brown on both sides; drain chicken on paper towels and immediately sprinkle with kosher salt to taste.
Place chicken pieces on a shallow pan and sprinkle with shredded mozzarella. Heat under broiler just until cheese melts (keep a close eye on it). Remove from oven and place on serving platter. Sprinkle with plenty of freshly squeezed lemon juice and chopped fresh basil. Serve with tomato sauce for dipping.
