Mammy's Breaded Chicken (The Italian Way)
- Romano Cheese
- Chicken stock
- Garlic Powder
- Cook time
- about 25 minutes
Make a batch of breadcrumbs. (You can always freeze [because of the cheese] what you don't use, so use wisely) Mix bread crumbs, grated cheese, salt, pepper, parsley and garlic powder together in a bowl until satisfied with smell and taste. Spread some of the breadcrumbs on a plate. Prep 1 cup of chicken broth for glass oven dish. If have thick chicken breasts- cut in half length wise. The thicker chicken breast needs more cooking time. Break eggs (one at a time) into a cup, make sure egg isn't bad and then transfer into bowl. Whisk eggs. Fry garlic in extra virgin olive oil (enough oil to fill the bottom of the pan). Extract garlic when golden brown. Dip chicken into egg and then place on the plate and sprinkle more breadcrumbs overtop. Make sure all chicken surfaces are covered. Then lightly shake off excess crumbs and transfer to frying pan. Fry it until light brown on both sides and transfer to glass oven dish. Fill glass dish with the chicken broth (just enough to cover bottom of dish). Bake at 180c for 20 to 25 minutes. (oven temperatures differ.) Make sure chicken is done by using sharp knife and make an incision the thickest part of the chicken. Press down on the part where you made an incision, if the liquid is pink, put it back in for another 10 minutes (repeat this process as many times as needed).
Just a side note: left over breadcrumbs contaminated by chicken should be discarded. Also, it doesn't matter what order you prep. No exact measurements, you can use as much or little ingredients to your liking.