Moroccan Meat

Probably chicken, ’cause chicken’s tasty.

Ingredients

Instructions

STEP 1:

1. Cut meat into desired shape and size (for consumption).

STEP 2:

2. Open egg, and pour contents into a bowl large enough for an egg and some meat.*

STEP 3:

3. Mix up egg with a fork, spoon, whisk, or finger.

STEP 4:

4. Roll the meat in the egg, either one piece at a time, or all at once (if the bowl’s size permits this flamboyant behaviour).

STEP 5:

5. Insert bread into food processing unit (a stick mixer will do) with a goodly amount of moroccan seasoning?.

STEP 6:

6. Process.**

STEP 7:

7. Transfer eggy meat into bread-(now)-crumbs mixture and make sure it’s all covered (this is the "it all comes together" step).

STEP 8:

8. Cook. Mediumish temperature oven (or pan, i guess). As long as it takes.

STEP 9:

STEP 10:

note: it’s probably wise to enjoy this with a salad. Half a carrot, a tomato, and a small cucumber go rather well.

STEP 11:

STEP 12:

*depending on the amount of meat you have, you may need to open two eggs. This may affect the bowl size required.

STEP 13:

**you can buy bread crumbs pre-crumbed, if you’re into that sort of thing. I’ve also had reasonable success rolling the bread between my hands.