PREPARATION:
fillet the breasts off the bone
wash and soak in salt water
cut breasts with meat scissors into thin strips (3 to 4 inches long by 1/2 to 3/4 inches wide)
dry strips with paper towel
dip strips in slightly beaten egg (one egg per bird)
roll in fine bread crumbs (seasoned)
preheat fry pan to very hot, add olive oil and place the strips in the pan
sear until brown (approximately 2 minutes a side) and take off
pieces are now ready to serve
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