Toastess TDF-22 Mode D'emploi page 20

Booklet TDF-20 5/18/04
Chicken Fingers
1 lb. (450 g) boneless chicken breasts
2 cups (500 ml) milk
2 eggs
1
1 / cups (375 ml) all purpose flour
2
2
/ cup (170 ml) parmeasan cheese
3
1 tsp. (5 ml) chili spice
2 tsp. (10 ml) oregano
2 tsp. (10 ml) basil
2 tsp. (10 ml) garlic powder
Cut chicken into strips. Combine milk and egg. Place chicken strips in mixture
and soak for 30 minutes. Combine flour and remaining ingredients in a plastic
bag. Remove chicken strips from mixture and let excess moisture drip off.
Add a few of chicken strips at a time to the plastic bag and shake. Place chicken
strips on a platter and chill in the refrigerator for several hours.
Follow directions in the How to Use section.
Place chicken strips a few at a time into the hot oil. Fry until golden brown and
crispy. Drain then place on paper towels.
Fried Cheese
1
/ lb. (225 g) Gruyère or Mozzarella Cheese
2
1
/ cup (125 ml) all purpose flour
2
2 eggs, beaten
1 cup seasoned breadcrumbs
Cut cheese into
and then into breadcrumbs. Press crumbs onto cheese then dip again into egg
and breadcrumbs. Place in the refrigerator until ready to cook. Cheese must be
kept cold or it will melt too quickly.
Follow directions in the How to Use section.
Cook for 2 – 3 minutes, turning once until golden brown. Drain then place on
paper towels.
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1
/ " (2.5 cm) cubes. Dust with flour then dip in beaten egg
2
9