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Method
For marinade, combine rice vinegar and oregano in a non-reactive bowl. Pound chicken to 1/2-inch thick and cut into 2-inch pieces. Add to marinade and toss to coat. Cover and refrigerate 15 to 30 minutes. Drain and discard marinade. Put cheese and flour in two separate bowls. Stir salt and pepper into flour.
Dip chicken in cheese, then in flour. Heat oil in large saute pan. Fry chicken in batches until no longer pink inside, about 2 to 3 minutes per side. Drain on paper toweling. Serve immediately.
Serving Suggestion: Parmesan Chicken Nuggets can be dunked in marinara sauce or spicy mustard laced with grated Parmesan.
Photo and Recipe Courtesy of Nakano Foods.
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