1 1/2 Lb. Fresh boneless, skinless chicken breast
3 Eggs, beaten
3 Tsp. Freshly grated horseradish
1 Cup Fine breadcrumbs with Italian herbs
Vegetable oil for skillet-frying
Lightly pound chicken breasts with a cleaver between 2 sheets of parchment or wax paper to ¼-inch thickness. Cut them into thin strips about 5 inches long by ½-inch thick. Combine the beaten eggs and horseradish in a 1 quart or slightly larger bowl. In another bowl, place the seasoned, Italian-flavored breadcrumbs. Dip each strip of chicken into the egg mixture and then into the breadcrumbs. Pour oil into a large, 12″ frying pan until it is 3 inches deep. Heat it until it reaches a temperature of 140ºF or until a cube of bread, dropped into it, sizzles and immediately rises to the surface. Deep-fry the strips of chicken in batches for about 2 minutes until crisp and golden and white inside, when cut into one of the strips. Gently remove them with a slotted spoon to ensure even cooking. Drain chicken strips on paper towels, then serve as an appetizer, entree, on a sandwich or in a salad: Hot or cold.