1 1/2 pounds of skinless chicken breast
1 egg, beaten
1 tablespoon of milk
1 cup of (± 28) saltine crackers, crushed fine
Salt and pepper to taste
Cooking oil
The Main Courses Chef presents ...
Chicken-Fried Chicken
at The Fatted Café
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
Guard Cat on Duty
Old-fashioned and simple
Pound the breast meat to a 1/4-inch thickness and cut into
serving-size pieces. Stir together the egg, milk, salt and pepper.
Dip the chicken in the egg mixture and then the cracker crumbs.
Brown the meat in hot oil on both sides. Then cook on low until
tender.