INGREDIENTS
- – 1 entire rooster breast with out bones or pores and skin.
- – Salt and pepper.
- – 2 cloves of garlic, crushed.
- – 1 cup of milk.
- – ⅓ cup of wheat flour.
- – 2 crushed eggs.
- – Chopped parsley.
- – 2 cups of panko or breadcrumbs, or seed combine.
- – Corn flakes.
- – Mustard.
- – Considerable vegetable oil for frying.
Full your menu with these rooster fingers, coated in corn flakes, seeds and breadcrumbs.
PROCEDURE:
1. Lower the breast into 1-inch strips (roughly 3 cm) and season with salt and pepper to style.
2. Put them in a bowl and pour the milk over them. Cowl and put within the fridge for two hours or in a single day.
3. Drain the milk nicely and discard it. Dip the rooster strips within the flour, within the crushed eggs and at last within the panko or breadcrumbs, seeds and corn flakes.
4. Let it cool once more within the fridge.
5. Then fry in loads of oil.
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