Chicken Strips and Asparagus Sticks Recipe
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Ingredients: |
Ingredients: 2 pounds chicken cutlets, cut into strips 2 bunches asparagus, blanched and shocked 6 cups flour 8 eggs 1/4 cup milk 4 cups Italian breadcrumbs 2 cups grated Parmigiano Reggiano cheese 6 lemons, zested 1 bunch fresh thyme, stripped off the stems and chopped Salt and pepper 1/2 gallon light olive or vegetable oil
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Directions: |
Directions:Heat 2 inches of oil in a deep skillet on medium heat. If you don't have a thermometer, place the handle end of a wooden spoon in the oil; if little bubbles appear around the handle, the oil is hot enough Divide the flour between 2 large resealable bags and season with salt and pepper Whisk together the eggs and milk in a shallow dish Combine the breadcrumbs, cheese, lemon zest and thyme Divide the breadcrumb mixture between 2 large resealable bags Place the blanched asparagus in one of the bags of flour and the chicken strips in the other bag of flour; shake well Transfer the asparagus first to the egg mixture and then to the breadcrumb bag; do the same to the chicken strips Shake in breadcrumbs until coated completely Carefully place the asparagus in the hot oil and fry until golden brown; Repeat with the chicken strips Make sure to salt the asparagus and chicken strips as soon as they come out of the oil to get the best flavor |
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