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Place each fillet between two plastic sheets and pound meat lightly to get a uniform thickness. Reserve.
Place flour combined with salt and pepper. Place kiwicha, sesame seeds, parmesan cheese and parsley in another dish. Place eggs in a bowl.
Dredge fillets in flour, dip in eggs and cover with kiwicha mixture. Heat oil in a large skillet and cook fillets, over medium heat, until golden on both sides. Remove, drain on paper towel and transfer them to an oven pan. Bake in preheated moderate oven at 350ºF (180ºC) until chicken is tender.
Serve with white rice and salad.
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