Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
The pretzels add a great crunchy coating that sticks to the fish when frying. The flavor is excellent and these fillets serve well alone or as a fish sandwich.
There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.
Dietitian in training who also loves baking, especially cupcakes, healthy cooking, food styling, and photography shares her passion, recipes, and tips for easy, delicious homemade food.
This Chocolate Souffle Cupcakes with Mint Cream recipe contains unsalted butter, semisweet chocolate, sugar, heavy whipping cream, white chocolate and more.
