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Rosemary Chicken Thighs




Source of Recipe


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List of Ingredients



• 1 egg
  
• 2 tbsp cornstarch
  
• 1 tbsp Dijon mustard
  
• 1 tbsp minced fresh rosemary or 1 tsp dried
  
• 1 cup milk
  
• 3 cups fresh bread crumbs
  
• 1/2 cup grated Parmesan cheese
  
• 1 tbsp minced fresh parsley or 1 tsp dried
  
• 1/4 cup butter, melted
  
• 3/4 cup all purpose flour
  
• 8 skinless chicken thighs
  






Instructions



1. Preheat oven to 375.
   
2. In a small saucepan, whisk together egg,cornstarch,musstard and rosemary. Add milk and whisk over medium high heat until mixture thickens. Remove from heat; set aside.
   
3. In a bowl, toss together bread crumbs, cheese, parsley and melted butter. Mix well.
   
4. Scoop flour into a pie plate.
   
5. Coat each chicken thigh with flour, then dip into the milk mixture covering completely and finally roll well in the crumb mixture. Place on a lightly greased baking sheet.
   
6. Bake for 40 to 45 min or until crispy and golden. Serve with a squeeze of lemon juice.