Faux Fried Chicken
A fried chicken alternative, this can be flavored in any of Old London Melba Snack flavors including: Spicy 3 Pepper, Sesame, Roasted Garlic, White Cheddar, Whole Grain, Sea Salt; the recipe was developed and nutritional information is presented featuring Roasted Garlic.
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- 4 piece(s) Old London Melba Snacks - Roasted Garlic "crumbed" in a blender
- 1 tablespoon(s) Parmesan Cheese as to sprinkle on spaghetti
- 10 dash(es) italian seasoning to taste
- 2-3 pinch(s) rosemary ground
- 1/2 cup(s) all-purpose flour for dredging
- 1/4 cup(s) egg substitute for coating
- 1 chicken breast cutlet uncooked, defrosted
- 2-3 dash(es) cooking spray on cooking dish
- 1 teaspoon(s) olive oil drizzled on coated chicken breast
- Note: add 5-7 mins prep time if chicken breast cutlet is to be defrosted [in a microwave] before preparing to cook. The oven or baking device of your choice can be pre-heated to 350 degrees.
- 1. put the Old London Melba Snacks, Parmesan Cheese, Italian Seasoning and Rosemary into a blender
- 2. run the blender on low until the melba toast has broken down into crumbs
- 3. put the crumb mixture in a dish that allows enough room for the flat chicken breast cutlet
- 4. dredge the uncooked, defrosted chicken breast cutlet in flour until no wet spots remain on the cutlet
- 5. cover the flour-dredged cutlet with egg substitute - just enough to cover the cutlet, it doesn't need to be swimming in it
- 6. place the cutlet in the dish with the crumb mixture covering the cutlet completely with the crumb mixture
- 7. use a non-stick baking dish or your most desired method of non-stick baking
- 8. drizzle the coated cutlet with the teaspoon of olive oil
- 9. place the coated cutlet into the baking dish and bake at 350 degrees for ~20 minutes
- 10. chicken is fully cooked once it reaches 180 degrees in temperature - I check this every time I cook to be sure it's done
This recipe is a personal recipe added by debchang and has not been tested or endorsed by MyRecipes.
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