CHICKEN FRIED WITH BREAD CRUMBS RECIPE - NYT COOKING
Provided by Trish Hall
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
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…
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
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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BREAD CRUMBS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Reviews 3.6
- There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.
BREAD CRUMBS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Reviews 3.6
- There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.
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