154 Buttered Breast of Chicken

Deep-fried Poultry-Basic Method

Preparation info

  • Recipe to Produce

    2

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

Cut and remove bones from breast—beat breast with rolling pin to flatten to about -inch. Prepare parsley butter and place in freezer to harden—beat egg—place breadcrumbs and flour on separate plates—heat oil in deep fryer to 325°F.