Preparation / Directions:
For Crumbing: 2 1/2 c Fresh Bread Crumbs -- moderately fine 1 c Flour 2 Eggs 2 tsp Cooking Oil 1/8 tsp Salt Clarified Butter
Marinade: In a bowl, combine all the ingredients. Gently toss the chicken strips with the mixture. Marinate for 1 hour.
To Coat Food in Bread Crumbs: "A coating of fresh white bread crumbs and a sauté 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 otherwise to soft for a regular sauté.
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".
From Julia Child "The Way To Cook"
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