Yummy Chicken Chop

Have to try a new recipe.  I checked Emeril's New New Orleans cooking cookbook: Paneed Chicken with Creamed Garlic Potatoes.  I just have to try it.  In Malaysia, we just call it chicken chop.  Again, I changed the recipe somewhat, for I was not going to rush out and get the of herbs ingredients listed, just have to do what I have.

1. 2 1/2 lbs of boneless chicken thigh, pound with wooden mallet (hammer) to thin piece, 1/4" thick and seasons with 6 tsp of Emeril's Creole Seasoning*.

2. A plate of 1/2 cup flour

3. Mix 1 egg and 1/2 cup of milk in a soup bowl

4. Mix in a soup bowl, 5 oz crackers, crushed them in a Zip lock bag, 1/2 tsp dried thyme, 1/2 tsp dried basil, 1/2 tsp dried parsley leaves,  1/2 dried oregano, 1 cup grated Pepper Jack Cheese


How

a. Put each piece of chicken on #2, next #3, then #4.
b. Put 6 Tbs olive oil on medium heat frying pan, saute the chicken chop till golden brown.
c. Serve with mashed potatoes and spinach salad
Yummmmmmmm
Serve 2 Adults and 2 Young Adults

It does look burnt.  So, do not cook on high.  If you do, watch them.


*http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-creole-seasoning-essence-recipe3/index.html

On June 27, 2011
I tried the boneless pork loin, cut them into 1" thick.  Yum...as well.

Boneless Pork Loin