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  • Have three plates in a row. Put flower in the first, the beaten egg in the second and the breadcrumbs in the third. Take one of the pounded breasts and cover it with as much flour as will stick to it, knocking off the excess. Dip the floured breast in the egg until covered with the egg and then cover with breadcrumbs.

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  • Start by peeling the bananas and slicing to the desired size. Place the slices in a single layer on a parchment-lined baking sheet or plate, and freeze for about two hours. Transfer the frozen slices to a resealable plastic bag, label, and date it.

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