Tazón de verduras con berenjena a la parrilla
Sáltese la freidora y mezcle uno de los cereales de desayuno favoritos de sus hijos en una deliciosa capa crujiente para esta alternativa al horno al pollo frito.
Ingredientes
- 4 sin espinas, mitades de pechuga de pollo sin piel
- 1/2 taza de harina para todo uso
- 1 cucharadita de tomillo seco
- 1 cucharadita de pimienta de cayena (Opcional)
- Sal y pimienta
- 2 huevos grandes
- 6 cups coarsely crushed cornflakes
- 3 tablespoons unsalted butter, melted
Direcciones
- Preheat oven to 375°F and line baking sheet with parchment paper.
- Place each piece of chicken between two sheets of plastic wrap and pound to a half-inch thickness.
- En un tazón pequeño, mezclar harina, thyme, caynenne pepper, sal y pimienta. In a second dish, whisk eggs to combine. In a third dish, spread out crushed cornflakes.
- Dip chicken into seasoned flour, turning to coat, then dip in egg mixture.
- Remove chicken and allow excess egg to drip off. Press both sides of chicken into cornflakes, then transfer to baking sheet.
- Discard remaining flour, egg and cornflakes.
- Drizzle chicken with melted butter.
- Hornear por 30 minutes or until coating is crisp and chicken is cooked through.
