Ingredients
1 egg, beaten
1 Tbsp. milk
1/2 c. grated Parmesan cheese
1/4 c. all-purpose flour
1 tsp. paprika
1/2 tsp. salt
dash of pepper
2 1/2 to 3 lb. skinned chicken (I always use the breast portions)
1/4 c. melted butter
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
French double cream Brie — baked Brie, cheese boards, sandwiches
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Combine egg and milk; stir well and set aside. Combine Parmesan cheese, flour, paprika, salt and pepper; mix well. Rinse chicken; pat dry. Dip in egg mixture. Dredge in flour mixture. Place chicken in a 12 x 8 x 2-inch baking dish. Pour butter over chicken. Bake at 350° for 1 hour or until tender. Yield: 4 servings.