INSTRUCTIONS
Set up three large shallow coliseums in an assembly line. Put the flour in the first coliseum; beat the eggs in the alternate coliseum; and mix the chuck motes, Parmesan rubbish, swab, pepper, and diced fresh sauces in the third coliseum.
Season funk guts with swab and pepper. Comb the first funk bone in the flour and shake off the excess until just a light coating remains. Next, dip the funk in the egg admixture and turn to fleece unevenly, letting any redundant egg drop off. Eventually, comb the funk in the chuck scruple admixture, turning a many times to fleece well. Set breaded funk on a plate and reprise until all of the funk guts are breaded.
toast the oil painting in a large sauté visage over medium heat. When the oil painting is hot, add the funk guts to the visage and cook for 2 to 3 twinkles until the first side is golden brown. Flip and continue cooking until done, 2 to 3 twinkles longer. Serve incontinently with bomb wedges.
Note
If funk guts are large( 8 or further ounces), it’s stylish to cut them in half once they’re pounded out. Alternately, you can cut them in half horizontally before pounding.