Initially I was going to use store-bought bread crumbs but then I saw we had a few slices of bread leftover from the previous week so I made fresh bread crumbs instead. The difference was huge and now SP says I have to make any breaded meat using fresh bread crumbs. They got nice and toasty in the oil and had a satisfying crunch when we bit into the chicken. I just pulsed some torn bread in my mini food processor and seasoned them with dry Italian seasoning. Easy and delicious.
After a shallow fry I topped the hot chicken with the arugula tossed with tomatoes and red onion that I'd marinated in lemon juice and olive oil.
This looks like the dinner I'm making later, except with mashed potatoes. And I always use fresh bread crumbs now. I can't go back to the canned.
ReplyDeleteI'll still be following you, my friend. You and only a few others. Quietly. ;)