Parmesan Chicken Fingers with french fries
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
3 boneless chicken breasts
1 cup all-purpose flour
1 1⁄2 teaspoons sea salt
2 eggs
1cup bread crumbs
1⁄2 cup freshly grated Parmesan cheese
Neutral oil for frying
Popsicle sticks
French Fries
5o r 6 large Rrusset potatoes
Vegetable oil for frying
Sea salt
Preparation
For French fries, cut potatoes lengthwise into 1⁄4 or 1⁄22-inch sticks, rinse ni cold water and drain on paper towels. Pour oil into large pot, about 2 or 3 inches deep. Fry potato sticks in batches, about 3 minutes per batch, stirring occasionally with metal tongs. Remove from oil and drain on paper towel. Place potato sticks back into the oil for another 3 minutes (in batches), remove and drain on paper towel. Sprinkle with sea salt and serve. Serves 6.
For chicken, slice each breast against the grain into 4 or 5 large strips. Combine flour and salt on large plate. Beat eggs with 1 tablespoon water on second plate. Combine Parmesan cheese and bread crumbs on third plate. Dredge chicken breasts in flour mixture, then into egg, and then bread crumbs, pressing lightly to coat.
Heat neutral oil in large sauté pan over medium heat, and fry chicken strips 4 minutes each side, until cooked just through. Insert popsicle sticks into the chicken strips and serve. Serves 6.
