Simple Poultry Marinade And Crumb Coating

Recipe Ingredients

		Marinade
5 tablespoons	75ml	Olive oil
2		Garlic - coarsely chopped
1 teaspoon	5ml	Dried basil
1 teaspoon	5ml	Dried oregano
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
		For Crumbing
2 1/2 cups	365g / 12oz	Fresh bread crumbs - moderately fine
1 cup	62g / 2.2oz	Flour
2		Eggs
2 teaspoons	10ml	Oil
1/8 teaspoon	0.6ml	Salt
		Clarified butter

Recipe Instructions

Marinade: In a bowl, combine all the ingredients. Gently toss the chicken strips with the mixture. Marinate for 1 hour.

To Coat Food in Bread Crumbs:

"A coating of fresh white bread crumbs and a saute of real butter make a delicious salmon steak or chicken breast, or can give a bland fish or meat an interesting new dimension. In addition, crumbing gives more solidity to fish otherwise too flimsy or foods otherwise to soft for a regular saute. Fresh crumbs and real butter make all the difference".

Crumbing the food:

"Wisk together the eggs, oil and salt in a 9-inch pie plate. One at a time, dip first in flour and shake off excess, then in beaten egg and shake of excess. Set in the crumbs, tossing them over the food and patting them in place. Lay each piece as done on a baking sheet covered with wax paper; when all re crumbed, cover and refrigerate 20 minutes or longer, so the crumbs will set".

Source:
Julia Child "The Way To Cook"

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