Put flour into a bowl. In a second bowl, beat eggs. In a third bowl, mix breadcrumbs with fresh thyme, salt and pepper. Dip each breast first in flour, then in egg, and finally in breadcrumbs. Shake breasts to get rid of any excess breadcrumbs, place them on a plate, cover with plastic wrap and refrigerate at least 1 hour.
In a frying pan, heat butter and oil. As soon as butter stops foaming, slip 2 breasts into pan and brown 5 minutes on each side, carefully turning them with a spatula. Drain excess fat on paper towels and keep warm while you cook the other 2 breasts. Serve with a green salad.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.