Open Sesame Chicken
|Milk||3⁄4 Cup (12 tbs)|
|Tobasco/Hot pepper sauce||1 Teaspoon|
|Chicken cutlets||1 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Sesame seeds||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
1. In a shallow dish, combine milk and Tabasco. Add chicken; turn to coat completely. In another shallow dish, combine cornmeal, flour, sesame seeds, parsley, salt, and pepper. Dredge chicken in cornmeal coating, patting onto chicken with your hands.
2. In a large frying pan, heat 2 tablespoons oil over medium-high heat. Add half of chicken and cook, turning once, until white throughout, about 6 minutes. Remove chicken from pan and repeat with remaining oil and chicken.
3. Stir wine into pan drippings, scraping up browned bits clinging to bottom. Simmer, stirring, 1 minute. Season with additional salt and pepper. Spoon sauce over chicken. Garnish with parsley sprigs.