HOW TO MAKE BREAD CRUMBS FOR CHICKEN RECIPES

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CHICKEN FRIED WITH BREAD CRUMBS RECIPE - NYT COOKING



Chicken Fried With Bread Crumbs Recipe - NYT Cooking image

Provided by Trish Hall

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

2 eggs
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups fresh bread crumbs, made by cutting the crusts off white bread and swirling the bread in a food processor or blender
1 large chicken breast, split, boned and skinned, and cut into strips (or 4 fillets of fish)
3 tablespoons butter
1 lemon, cut into wedges

Steps:

  • Crack the eggs into a bowl and lightly beat with a fork. Put the flour in another bowl, and add the salt and pepper. In the third bowl, put the bread crumbs.
  • Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off. Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on a plate. Do that for all the chicken.
  • Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off. Then put in the chicken and cook for about 7 minutes on each side, or until the crumbs are nicely browned. (Fish will take less time.) Use a spatula to turn the chicken over, and cook 5 more minutes or so. Serve with lemon wedges.

Nutrition Facts : @context http//schema.org, Calories 529, UnsaturatedFatContent 9 grams, CarbohydrateContent 62 grams, FatContent 19 grams, FiberContent 4 grams, ProteinContent 25 grams, SaturatedFatContent 8 grams, SodiumContent 561 milligrams, SugarContent 5 grams, TransFatContent 0 grams

PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS - NYT COO…



Pasta With Sardines, Bread Crumbs and Capers - NYT Coo… image

This quick and easy version of the classic Sicilian pasta dish comes together in about 20 minutes with ingredients you probably already have in your pantry and fridge. You can pick up anything you're missing at the corner deli.

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Salt
1/4 cup extra virgin olive oil
1/2 cup bread crumbs, ideally made from stale bread
1 onion, chopped
Freshly ground black pepper
1 pound long pasta, like perciatelli
1 teaspoon grated lemon zest
2 tablespoons drained capers
2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
1/2 cup chopped fresh parsley, plus more for garnish

Steps:

  • Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  • Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
  • Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

Nutrition Facts : @context http//schema.org, Calories 485, UnsaturatedFatContent 12 grams, CarbohydrateContent 65 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 21 grams, SaturatedFatContent 2 grams, SodiumContent 363 milligrams, SugarContent 3 grams

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