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Italian Chicken Cutlet Fondue |
2 cloves Garlic (minced)
1 cup Breadcrumbs
1 tsp Red Pepper Flakes
1 tsp Dried Basil
1 tsp Dried Oregano
1 tbs Parmesan Cheese (grated)
Salt & Pepper (to taste)
2 Eggs
1 lb Boneless, Skinless, Chicken Breast (cut into cubes)
Peanut Oil (or Grapeseed Oil or Clarified Butter)
Mix Breadcrumbs, Herbs and Parmesan Cheese in a bowl and mix well.
In another bowl beat eggs.
Coat Chicken pieces with Eggs and then dip into Breadcrumb mixture. Place breaded Chicken cubes onto serving dish.
Heat oil to 375 degrees in a stainless steel or cast iron fondue pot
Spear Chicken with Fondue Fork and cook about 1 to 2 minutes.
WARNINGS:
DO NOT USE A CERAMIC OR STONEWARE POT BECAUSE IT MAY CRACK
NEVER MOVE A FONDUE POT FILLED WITH HOT OIL
LET MEAT OR VEGGIES COOL BEFORE EATING
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