Ingredients
- 1 pound beef boneless sirloin steak
- 1/4 cup soy sauce
- 1/4 cup dry sherry, white wine or chicken broth
- 1 tablespoon vegetable oil
- 2 teaspoons chopped gingerroot or 1/2 teaspoon ground ginger
- 1 teaspoon sugar (or sugar substitute)
- 1 clove garlic, chopped
Preparation
Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.
In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.
Pour buttermilk into a shallow bowl.
Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.
Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.
