Dimitri wrote:

> This brings up an interesting point.
>
> I wonder if one could do Swiss Chicken fried Chicken successfully.
>
> In other words substitute some boneless skinless chicken breasts for the
> round steak.
>
> Use chicken broth/garlic and lemon juice for the gravy.
>
> Thoughts?
>
> Dimitri

I dunno?
On the recent episode of Anthony Bourdain's "No Reservations" show he
was in Egypt and they showed partridges being first braised then
immediately fried. I then saw the same two step cooking on some other
ethnic show but I've since forgotten which one! How unusual...or is it?