01-09-2006, 06:09 AM
10 Chuckar breasts, skin removed
2 eggs
1/4 c. heavy or whipping cream
1-1/2 c. plain bread crumbs
2 packets Goya Sazon
2 tbls. garlic and herb seasoning (salt free made by schilling)
Salt & Pepper to taste (if necessary)
Vegetable Oil
Fry pan
In a small bowl, beat the eggs and heavy cream together until the
mixture is smooth. Add the Chuckar breast and allow them to soak while you
prepare the rest of the recipe. In a shallow bowl (I use a pie plate),
combine the bread crumbs, Goya Sazon, and garlic and herb seasoning and mix
well, set aside. Pour enough oil into the fry pan to create a 1/4 to 1/2
inch thick layer in the pan. Place over medium heat until hot. In the
meantime, start dipping the breasts in the bread crumb mixture and coat
well. When the oil begins to swirl in the pan it is ready. Fry the breasts
about 2-3 minutes each side. The breasts will be medium to medium-rare and
probably a little bloody. Cook them any longer and they will come out dry
and chewy. Enjoy!!
2 eggs
1/4 c. heavy or whipping cream
1-1/2 c. plain bread crumbs
2 packets Goya Sazon
2 tbls. garlic and herb seasoning (salt free made by schilling)
Salt & Pepper to taste (if necessary)
Vegetable Oil
Fry pan
In a small bowl, beat the eggs and heavy cream together until the
mixture is smooth. Add the Chuckar breast and allow them to soak while you
prepare the rest of the recipe. In a shallow bowl (I use a pie plate),
combine the bread crumbs, Goya Sazon, and garlic and herb seasoning and mix
well, set aside. Pour enough oil into the fry pan to create a 1/4 to 1/2
inch thick layer in the pan. Place over medium heat until hot. In the
meantime, start dipping the breasts in the bread crumb mixture and coat
well. When the oil begins to swirl in the pan it is ready. Fry the breasts
about 2-3 minutes each side. The breasts will be medium to medium-rare and
probably a little bloody. Cook them any longer and they will come out dry
and chewy. Enjoy!!