Cookin' With Leo

By Leocthasme

Well, I told you all a while back that my Dear Sweet Italian Fairy Godmother had left me with many new recipes the last time she dropped by. And of course, she informed me of her new undertaking as a Committee Chairfairy, checking the credentials of all the arrivals at the Annual Fairy Convention that takes place each summer. Where, I do not know. But, she assured me that she would be busy for a long time and not to expect to see her till next fall, if then. I can probably take that as good news, since she left me with enough new recipes to keep me busy for quite some time and her recent constant visits were starting to interfere with my patio relaxation on those nice warm days here in west Texas. In any event she left me with a bunch of great recipes that I can pass on to my faithful readers for the next couple of eons, whenever. Well, since she is my Dear Sweet Italian Fairy Godmother, she imparted a bunch of her famous Italian recipes, so expect to be seeing such recipes here for a long time. So even in the event I don't encounter her for a while, I surely will not run out of good Italian Recipes. How else would an Irishman know anything about Italian Cooking?

So, here is a good summer dish that won’t take all summer to fix. You can call it Crunchy Italian Chicken and here is how you do it

Here is what you need:

1 cup cornflakes, crushed

3/4 cup grated Parmesan Cheese

Salt and Pepper

2 large eggs, beaten

4 6oz halves boneless, skinless, chicken breasts

5 tablespoons extra Virgin Olive Oil

1 lemon cut into wedges.

And here is how you do it:

Preheat the oven to 350˚. In a bowl combine the cornflakes, cheese, and about ¼ teaspoon each of salt and pepper. Place the eggs in another bowl and beat them. Coat each chicken breast with the cornflake mixture and dip into the eggs and then back into the cornflake mixture. Place into a wax paper lined baking sheet. In a cast iron skillet heat the oil and add the chicken pieces and over medium heat brown them until golden brown turning once, about 2 minutes on each side. Place them back on a clean baking sheet and bake them in the oven until cooked through, about 10 or 12 minutes. Serve with the lemon wedges.