4 boneless chicken breats, cut to approximately 2 inch square pieces
1 egg
2 Tablespoons milk
1 can grated parmesan cheese (16 oz. or so)
An equal amount of Flour
Salt and Pepper to taste
Lots of butter or margerine (for frying)
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After dicing the chicken, mix the egg and milk together in a fairly shallow bowl. This will be your egg bath. Then, mix the cheese, flour and spices in another shallow dish. Dip the chicken chunks into the egg bath and then roll them in the flour mixture. Put at minimum 4 tablespoons butter into a fairly deep skillet and let melt over medium high heat (approx. 350-360 deg.F). Fry the chicken until they are a crisp golden brown outside and completely cooked inside. Let drain, and repeat until all the morsels have been cooked. Great with spaghetti or any other side.
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