SMASHED CHICKEN

I nicked this from one of the first cooking shows I remember watching back in the 70’s. It was called Cooking With Keith. He used rabbit. What I remember most about this show is that Keith always had a glass of wine in his hand and would be smashed by the end of the show

 

 
Boneless Chicken Thighs (Or Breast)
1 Egg
1 to 2 Cups Milk
2 Cups Breadcrumbs
Salt
Pepper
Canola Oil
Hot Sauce (Tabasco) 		Any of the following:
Garlic Powder
Rosemary
Oregano
Basil
Sage
Red Pepper Flakes

Whisk the egg into the milk with a couple drops of hot sauce in a flat bowl. Mix the breadcrumbs and your herbs and spices together on a plate. Start heating the oil in a large frying pan. You want it hot but not smoking.

Lay out a large piece of wax paper on the counter and place a boneless chicken breast (or thigh or any other boneless meat - try pork) on it and cover with another piece of wax paper. Now the fun part. You want to beat the meat flat - really smash it. I don’t know how you beat your meat but I’ve used a rolling pin, a sauce pan, a can of baked beans… It just doesn’t matter. You want it about a 1/4 inch thick.

Dip your meat in the milk mixture, dredge it in the breadcrumbs and plop it into the frying pan. These only take a couple minutes per side so watch them. Flip when golden brown. They are done when cooked through.