Created by Bergy on November 13, 2011
Step 1: Pound the breast thin. If they are very large cut them in half.
Step 2: Place the pounded breasts into large zip lock bag, add clam nectar and garlic. Store in the fridge for 48 hours. Flip the bag every time you go to the fridge
Step 3: Drain the breasts well, dip in beated eggs then in the crumbs
Step 4: Lightly fry in the oil/butter. They only take minutes
Step 5: Serve with a wedge of lemon and tartar sauce Enjoy