Open Sesame Chicken Recipe
Ingredients
| Milk | 3⁄4 Cup (12 tbs) | |
| Tobasco/Hot pepper sauce | 1 Teaspoon | |
| Chicken cutlets | 1 Pound | |
| Cornmeal | 1⁄4 | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Sesame seeds | 3 Tablespoon | |
| Chopped parsley | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground pepper | 1⁄2 Teaspoon | |
| Vegetable oil | 1⁄4 Cup (4 tbs) | |
| Dry white wine | 1⁄2 Cup (8 tbs) |
Directions
1. In a shallow dish, combine milk and Tabasco. Add chicken; turn to coat completely. In another shallow dish, combine cornmeal, flour, sesame seeds, parsley, salt, and pepper. Dredge chicken in cornmeal coating, patting onto chicken with your hands.
2. In a large frying pan, heat 2 tablespoons oil over medium-high heat. Add half of chicken and cook, turning once, until white throughout, about 6 minutes. Remove chicken from pan and repeat with remaining oil and chicken.
3. Stir wine into pan drippings, scraping up browned bits clinging to bottom. Simmer, stirring, 1 minute. Season with additional salt and pepper. Spoon sauce over chicken. Garnish with parsley sprigs.
2. In a large frying pan, heat 2 tablespoons oil over medium-high heat. Add half of chicken and cook, turning once, until white throughout, about 6 minutes. Remove chicken from pan and repeat with remaining oil and chicken.
3. Stir wine into pan drippings, scraping up browned bits clinging to bottom. Simmer, stirring, 1 minute. Season with additional salt and pepper. Spoon sauce over chicken. Garnish with parsley sprigs.
Chef
