Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge the meat on both sides in the flour. Season each piece on both sides with the salt and pepper. In that case, you still need to bake the chicken covered at 400 degrees F for 18 - 20 minutes as the chicken is not thoroughly cooked in the skillet.Cut the meat with the grain into 1/2-inch thick slices. Note: There are some days where we eat this on the same day that I prepare it. Stir the chicken, cover the dish with foil, and bake for 20 - 25 minutes until heated through. Remove the baking dish from the refrigerator 30 minutes before cooking. Pour the sauce over the chicken and stir until all the chicken is coated. Add the wine, broth, and lemon juice mix well. ![]() Cool the skillet off the burner for a few minutes. (You will need to do this in 3 or 4 batches.) Place the cooked chicken in a 12 x 8 x 2-inch baking dish. ![]() Brown the chicken on both sides until lightly brown. Heat the oil in a large nonstick skillet over medium heat. Coat the chicken pieces in the flour and set aside. In a shallow bowl, combine 1 cup of flour with salt and pepper.
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