Hot 4 Recipe

Ingredients:

2 eggs, beaten
1 can (14.5 oz) College Inn® Chicken Broth with Lemon and Herb, divided
1/2 cup Parmesan cheese
1 TB fresh parsley, chopped
1/4 cup flour, seasoned
1 pound orange roughy fillets
1 TB butter
1 TB vegetable oil
1 TB cornstarch

Procedure:

• In a small bowl mix eggs, 1 TB broth, Parmesan cheese and parsley. Lightly coat fish fillets in flour then egg mixture.

• Place oil and butter in large skillet and heat on medium-high, being careful to not burn the butter.Place fish in hot oil and cook till golden brown on both sides and fish is tender and flaky; remove and keep warm.

• Mix cornstarch and 1 TB broth.

• Place the remainder of the broth in skillet and heat to a gentle boil, add cornstarch mixture and cook stirring till slightly thickened. Serve over fish.