Chicken
Fingers
From Joan
Nathan: author,
The Jewish Holiday Baker (Schocken Books, 1997)
Jewish
Cooking in America (Knopf, 1994; update 1998)
The
Children's Jewish Holiday Kitchen (Schocken Books,
1987; expanded edition, 1995)
An American Folklife Cookbook (Out of Print - Schocken
Books, 1984)
Jewish
Holiday Kitchen (Schocken Books, 1979; paperback,
1981; expanded edition, 1989)
The International Pasta Cookbook (Out of Print - Dorison
Publications, 1977)
The Flavor of Jerusalem (Out of Print - co-author,
Little Brown and Company, 1975)
>>> Joan Nathan's Holiday Recipes on StarChefs
Adapted by StarChefs.com |
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Some of my family's best conversations happen in the kitchen
while we're busy stirring pots of soup, kneading bread dough
and chopping onions. All of us live in a fast-paced world
where everyone orders out so much, but the process of cooking
is as important as the meal itself. That's why more often
than not, I don't cook FOR my children, but WITH them. When
my children were very young, I would help them measure, pour
and stir while they would share the delights and disappointments
their expanding worlds with me. Now that they're 21, 17 and
14, cooking together still provides a bridge between my worlds
and theirs. With the kitchen as the backdrop, we more easily
share stories and memories, solve problems and make plans.
By cooking and eating together as a family, not only do you
enjoy a better meal, but it bonds your family together - and
your kids learn manners naturally! Through preparing and sharing
our family food together over the years, our family history
and traditions have been passed on naturally to my children.
Now, along with our love, they take some favorite recipes,
warm memories and enduring family traditions with them as
they venture further and further out into the world.
These
are recipes that my children, even when very young, have always
helped prepare. I encouraged them to measure, wash food, add
ingredients, mix and stir -- either with my help or, as they
grew, on their own. Their interest and abilities in the kitchen
grew along with them.
Yield: 4-6
Servings
Ingredients:
- 2 whole
chicken breasts, skinned and boned
- 1 large
egg, beaten
- 2 Tablespoons
warm water
- 3 Tablespoons
vegetable oil
- Onion
salt to taste
- Salt and
freshly ground pepper to taste
- Fresh
bread crumbs (perfect when made from last week's leftover
Sabbath challah)
Method:
1. Cut the
chicken breasts into 3-inch strips.
2. Mix the
egg, warm water, oil, onion salt, and salt and pepper in a
wide soup bowl.
3. Place
the bread crumbs in a second bowl.
4. Dip the
chicken strips into the egg mixture and then the bread crumbs
so they are evenly coated. Refrigerate a few hours.
5. Bake
in a preheated 350° oven for 30 minutes or until golden
or fry in a slight amount of additional oil or margarine until
golden on each side.
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