Egg Batter
By: Anonymous
Published: Friday, February 12, 2010 - 12:30am

Ingredients




4 thin chicken, fish, st
cutlets/fillets/slices/stems
2 lrgs eggs
2 tablespoons heavy cream
1 teaspoon dried basil
Freshly-ground black pepper to taste
1 tablespoon chopped fresh parsley - (to 2)
cup grated romano cheese enough to make a
thick batter
Oil to deep fry

Preparation

1 Mix all batter ingredients together until blended. Heat oil until very hot. 2 Dip the item into the batter coating it well. Place battered items only a couple at a time into the hot oil and fry until completely cooked and the outside is golden brown. Drain on paper towels. 3 This recipe yields 2 servings; 4 Comments: Serve with either a red, or butter-wine sauce. Or try some fresh squeezed lemon juice and grated cheese. 5 If you have extra batter leftover, drop by spoonfuls into the hot oil and fry for a delicious treat