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Poulet Nouvelle Orleans

A home-style Poulet Nouvelle Orleans made with Oil, Parmesan Cheese, and Milk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   1. Season chicken with salt and pepper.

2. 2

   2. Place chicken in milk seasoned with salt and pepper and let stand 2 hours in the refrigerator.

3. 3

   3. Blend eggs, oil and 1/4 cup water,

4. 4

   4. Drain pieces. Coat with flour, dip into beaten eggs and roll into breadcrumbs, pressing to adhere.

5. 5

   5. Cut tomatoes in half. Sprinkle them with salt and pepper.

6. 6

   6. Cut sausages in 2 or 3.

7. 7

   7. Cook chicken pieces in plenty of oil over medium heat for 30 to 35 minutes until golden and chicken is cooked through.

8. 8

   8. Transfer chicken pieces to an oven proof dish and keep in warm oven with door ajar.

9. 9

   9. Cook sausages and bacon in the same fat where chicken has been cooked.

10. 10

    10. Drain in paper towels.

11. 11

    11. Discard all the fat but 2 T and cook the tomatoes.

12. 12

    12. Cook corn.

13. 13

    13. Arrange chicken in the center of a plate, place bacon on top, surround with rest of ingredients.

14. 14

    14. Serve with lemon wedges and barbecue sauce.