tag:blogger.com,1999:blog-5727250778546435037.comments2009-02-02T02:35:43.848-08:00Paulhttp://www.blogger.com/profile/03812232904115411418noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5727250778546435037.post-44459794686448905392009-02-02T02:35:00.000-08:002009-02-02T02:35:00.000-08:00Recipe Edit:<BR/><BR/>*instead of six squares<BR/>- Cut pastry into four squares<BR/>(If they are cut into six squares they turn out a bit too small)<BR/>- When cooked, sprinkle caster sugar over the top to add flavor.Paulhttp://www.blogger.com/profile/03812232904115411418noreply@blogger.comtag:blogger.com,1999:blog-5727250778546435037.post-23748541652730226562009-01-31T19:20:00.000-08:002009-01-31T19:20:00.000-08:00Recipe Edit: <BR/><BR/>Ingredients:<BR/>* Instead of chicken escalopes<BR/>- 2 skinless chicken breasts <BR/>- 2 eggs<BR/>- 20ml (1 tablespoon) milk<BR/>- 50g (1/3 cup) plain flour<BR/>- 150g (1 1/3 cups) packaged breadcrumbs<BR/><BR/>Process: <BR/>- Whisk eggs and milk together in a bowl.<BR/>- Coat chicken pieces in four, shake to remove excess.<BR/>- Dip chicken pieces in the egg mixture, coating both sides. <BR/>- Coat the chicken in breadcrumbs, pressing firmly to endure the crumbs adhere.Paulhttp://www.blogger.com/profile/03812232904115411418noreply@blogger.com