Yield: 1 Servings
|5 tablespoons||Olive Oil|
|2||Cloves Garlic -- coarsely|
|1 teaspoon||Dried Basil|
|1 teaspoon||Dried Oregano|
|½ teaspoon||Freshly Ground Pepper|
For Crumbing: 2½ Cups Fresh Bread Crumbs -- moderatly fine 1 Cup Flour 2 Eggs 2 Teaspoons Oil ⅛ Teaspoon Salt Clairified Butter Marinade: In a bowl, combine all the ingredients. Gently toss the chicken strips with the mixture. Marinate for 1 hour. >From Julia Child "The Way To Cook" - Page 99 To Coat Food in Bread Crumbs: "A coating of fresh white bread crumbs and a saute of real butter make a delicious salmon steak or chicken breast, or can give a bland fish or meat an interesting new dimension. In addition, crumbing gives more solidity to fish otherwise too flimsy or foods otherwsie to soft for a regualr saute. .
.Fresh crumbs and real butter make all the difference". Crumbing the food: "Wisk together the eggs, oil and salt in a 9-inch pie plate. One at a time, dip first in flour and shake off excess, then in beaten egg and shake of excess. Set in the crumbs, tossing them over the food and patting them in place. Lay each piece as done on a baking sheet covered with wax paper; when all re crumbed, cover and refrigerate 20 minutes or longer, so the crumbs will set".
Recipe By : Robin Isaacs