Faux Fried Chicken

Photo: debchang

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.

Yield: 1 serving ( Serving Size: 1 medium chicken breast cutlet )
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Ingredients

  • 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

Preparation

  1. 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.

  2. 1. put the Old London Melba Snacks, Parmesan Cheese, Italian Seasoning and Rosemary into a blender

  3. 2. run the blender on low until the melba toast has broken down into crumbs

  4. 3. put the crumb mixture in a dish that allows enough room for the flat chicken breast cutlet

  5. 4. dredge the uncooked, defrosted chicken breast cutlet in flour until no wet spots remain on the cutlet

  6. 5. cover the flour-dredged cutlet with egg substitute - just enough to cover the cutlet, it doesn't need to be swimming in it

  7. 6. place the cutlet in the dish with the crumb mixture covering the cutlet completely with the crumb mixture

  8. 7. use a non-stick baking dish or your most desired method of non-stick baking

  9. 8. drizzle the coated cutlet with the teaspoon of olive oil

  10. 9. place the coated cutlet into the baking dish and bake at 350 degrees for ~20 minutes

  11. 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
January 2012

This recipe is a personal recipe added by debchang and has not been tested or endorsed by MyRecipes.

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