Recipe - Simple Poultry Marinade And Crumb Coating

Marinade:
5 tablespoon Olive Oil
2 Cloves Garlic coarsely
Chopped
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 One half teaspoon Salt
One half teaspoon Freshly Ground Pepper

For Crumbing: 2 One half Cups Fresh Bread Crumbs moderatly fine 1 Cup
Flour 2 Eggs 2 Teaspoons Oil 1/8 Teaspoon Salt Clairified Butter

Marinade: In a bowl, combine all the ingredients. Gently toss the chicken
strips with the mixture. Marinate for 1 hour. From Julia Child "The Way
To Cook" Page 99 To Coat Food in Bread Crumbs:

"A coating of fresh white bread crumbs and a saute 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 otherwsie to soft for a regualr saute. .
.Fresh crumbs and real butter make all the difference". Crumbing the food:
"Wisk together the eggs, oil and salt in a 9inch 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".

Recipe By : Robin Isaacs

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip