How The Cm Like Three Days Before Period

Chicken and chips very crisp!

Turning to restaurants looking for the right place for the wedding, we realized that for children is almost always provided a sad menu consists of: penne with tomato sauce, schnitzel and chips. But I wonder why on earth while the adults and special artwork During sgargarozzano dishes, like the poor children have to eat in the canteen? I only say that my niece, who is a good forchettta at the sight of the menus always told me: "Auntie, but I can have the menu of the great?" It 'not normal ... you put the risotto with lobster and pumpkin soup flavored with lime and penne with tomato sauce? Or the puff pastry strudel with pezzogna against chop vegetables and chips ... there is no story!

Well the choice of the restaurant are also paid attention to the menu and especially children that nobody is ever the case. When you submit a proposal for a menu, you filled to the head of a thousand dishes buffet ... starters ... .. . second fish, meat and earth and sky and sea ..... And my question by demanding bride: "And the kids menu?" The response has been mostly stammered as if to say, but "that you care of children" and then ... PENNETTE SAUCE cutlets and chips. NOOOOO!

vabbeh E ... 'nuff said ... inspired by the "chop and chips" I propose this variant with extremely crisp breading really cous cous! Some time ago I tried the breaded mozzarella with this but I had a little bit aside, then Flavia I think we had done with his sword breaded rolls.

Who does not love the fries raise your hand ...
Even if it were to exist, even if only one, Come taste one of these, I'm sure!

Ingredietnti for 4: 3 medium potatoes

300 grams of chicken breast, cut into strips 2 eggs

200 g cous cous-baked flour taste

salt pepper



oil Preparation: Soak
in 200 g of boiling water to couscous by adding a pinch of salt. Peel and cut potatoes into sticks, place them in a little water to remove starch come out by peeling.
In a bowl lightly beat the eggs with a pinch of salt and pepper.
Pour some flour on a plate.
First wipe the potatoes in the flour:

Then the egg:

And then in the cous cous:

Fry in abundant oil seeds.
Repeat this process for the chicken.
I have served all accompanied by a spicy sweet sauce with onions Lazzaris
E voilat:

The advice I can give are two: first, when you first put the chips in the oil fry both sides and then lower the flame a little bit because the breading quickly becomes dark and may not cook the potatoes in, and then, if the couscous on the bottom ends of the pan and burns, remove it with a ccchiaio or rather changed the 'Oil will eventually if not burned on grain croquettes.

AND enter the contest with this recipe Ceci's :

Oh I forgot ... my kids menu is wonderful! He also approved Lulu!