about the same amount as the 1 chicken called for in this
recipe.
1 chicken, cut in serving pieces
Salt and ground pepper to taste
1 egg, beaten
1/4 cup milk
1 teaspoon salt or to taste
1/3 cup grated Parmesan cheese
1/2 cup butter or margarine
1 cup sherry
Season chicken with salt and pepper. In a shallow bowl
combine egg and milk. Place cheese in a shallow baking
pan. Dip chicken in egg mixture; then roll in cheese. In
a large, deep skillet, over medium heat, melt butter. Add
chicken and brown for 5 to 6 minutes on each side. Add
sherry. Cover and cook at medium-low heat for 35 to 45
minutes or until cooked through.
CORN CRISPED CHICKENServes 4
I grew up on this recipe. It's not new, but it's good and
the preparation time is minimal. If you don't have
cornflakes, you can substitute almost any breakfast flakes
as long as they don't have raisins in them. (The raisins
can scorch in the oven.) For variation, you can add 1
teaspoon dried italian seasonings or 1 teaspoon chili
powder or 3/4 teaspoon curry powder to the cornflake
crumbs.
1 cup cornflake crumbs
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1/2 cup evaporated milk, undiluted