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Ingredients
4 Chicken thighs, boneless, skinless
1/2 Cup butter, softened
1 Garlic clove, crushed
2 Tablespoon chopped parsley
1 Teaspoon thyme or marjoram
1 Cup flour
2 Eggs, beaten
1 Cup fine breadcrumbs
Salt, to taste
Instructions
Pound thighs thin between plastic bags, keeping the smooth side of the thigh down.
Mix next 4 ingredients.
Dredge chicken in butter mixture and dip each chicken piece into flour followed by the eggs and finally coat with breadcrumbs.
Fry in hot oil (375�F) for 10 to 12 minutes or bake at 350�F for 45 minutes. Drain on paper towels and salt to taste.
Chicken will keep in a 200�F oven if placed uncovered on a metal tray.