Description
What do you do with savory biscotti that won’t hold together? This easy chicken recipe turns botched biscotti into a tasty meal. You can’t let all those herbs, cheese and nuts go to waste!
Ingredients
- boneless, skinless chicken pieces (breast or thigh)
- broken savory biscotti
- all-purpose flour (about 1/4 cup for two large pieces of chicken)
- egg, lightly beaten with 1 tablespoon of water (one egg for every two large pieces of chicken)
- canola oil
Instructions
- Preheat the oven to 375°F.
- Pound the chicken pieces with a meat mallet to 1/2-inch thickness.
- In a food processor or blender, grind savory biscotti pieces to fine crumbs. Place the flour, beaten egg and biscotti crumbs in three separate, shallow dishes. Coat each piece of chicken on both sides by dipping it in the flour, then the egg, and finally the biscotti crumbs, pressing gently so the crumbs stick.
- Heat a couple of tablespoons of canola oil in a cast iron or oven-proof skillet on medium heat. Fry the chicken for 2-3 minutes a side or until the coating is golden. If don’t have an oven-proof skillet or are doing more chicken than the pan can hold, see note below.
- Place the pan of chicken pieces directly in the hot oven and bake for 10 minutes. Turn the chicken over and continue baking another 10 or so minutes, or until the chicken is cooked and the coating is extra-crispy.
Notes
If you are making more chicken pieces than your pan can hold, fry the chicken in batches, adding more oil as necessary, then bake all the chicken in the oven on a baking sheet, turning as per recipe instructions.
If you don’t have an oven-proof frying pan, transfer the fried chicken to a baking sheet and finish cooking it in the oven, turning as per recipe instructions.