ENTREE - CHICKEN
Category: | Entree – Chicken |
Recipe: | Chicken Strips Vienna |
For Product: | Eclipse Braising Pan |
Publish Date: | 5/05 |
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Yield: | 75 |
Chicken breast, skinless, boneless | 24 lbs |
Eggs | 1 dozen |
Flour | 3 lbs |
Cracker crumbs | 5 lbs |
Oil, salad | 1 quart |
Water | 1 pint |
Butter | 3 lbs |
Lemons | 6 each |
Salt and pepper | as needed |
Chopped parsley | as needed |
1.Chicken, cut in strips, season, roll in flour, dip in beaten eggs, water added; roll in cracker crumbs.
2.Heat skillet to 250°F and add oil. Increase temperature to 350°F. When oil temperature reaches 350°F add chicken and brown on all sides.
3.Remove initial batch and do second batch if necessary.
4.Drain oil and clean pan of debris. Add butter to pan and reheat to 300°F. When melted, add lemon juice and chopped parsley.
5.Remove sauce from pan and sprinkle over chicken.
Braising Pan
groen.com, | 48 |
