Breaded chicken has a crunchy outer layer and is soft and juicy on the inside. Preparing it is very simple and the result is absolutely delicious. The classic method used to bread chicken is to pass it in flour, beaten eggs and finally breadcrumbs, but if you are in a hurry or don't want to get your hands dirty, you can close it in a bag along with the eggs and breadcrumbs and shake it well.. Whatever technique you decide to use, you can be sure that the finished dish will be truly delicious!
Ingrediants
Classic Recipe
- 2 eggs, lightly beaten
- 75 g of flour 00
- 135 g of breadcrumbs
- 450-550 g of chicken breast (equivalent to about 4 slices)
Doses for 4 servings
Quick Recipe
- 2 eggs, lightly beaten
- 135 g of breadcrumbs
- 450-550 g of chicken breast (equivalent to about 4 slices)
Doses for 4 servings
Steps
Method 1 of 3: Classic Recipe
Step 1. Prepare the meat
Rinse the chicken breast and remove the fatty parts. Pat it dry with kitchen paper, then beat it with a meat tenderizer to obtain slices of even thickness.
Before beating the chicken breast, cover it with plastic wrap to avoid breaking the fibers of the meat, but above all to avoid the risk of bacterial contamination
Step 2. Pour the flour, eggs and breadcrumbs into three separate plates
It is best to use three holsters to avoid dirtying the kitchen worktop. Break the eggs and beat them with a fork until they turn pale yellow. Place the three plates in the following order: flour, eggs, breadcrumbs.
Step 3. Flour the chicken
Take a slice of meat, lay it in the flour, then flip it over to flour it on the other side as well. Lift it off the plate and gently shake it to drop the excess flour.
For now, just flour a slice
Step 4. Pass the floured steak in the egg
Place it briefly in the holster with the beaten eggs, then turn it over to line the other side as well. Finally lift it from the plate and let the excess egg drip.
Step 5. Press the chicken against the breadcrumbs
Place the steak on the plate with the breadcrumbs, press it gently and then flip it over to bread it the same way on the other side.
Gently support the steak by the edge so as not to remove the breadcrumb coating with your fingers
Step 6. Repeat the process with the other slices
After breading them, place them on a flat plate or tray. It is better that they do not touch each other.
Step 7. Cook the chicken breast following the directions in your recipe
Most people prefer to fry cutlets, but they can also be cooked in the oven. Be careful to cook the meat completely because, unlike beef, chicken cannot be eaten raw. You can tell that the cutlets are cooked to perfection using one of these methods:
- Stick the meat completely with a cooking thermometer, it must have reached 74 ° C;
- Skewer the meat with a skewer or cut it with a knife, its juices must be transparent and no longer pink;
- Cut the cutlet and check that the meat inside is completely white and no longer pink.
Method 2 of 3: Quick Recipe
Step 1. Prepare the meat
Rinse the chicken breast and remove the fatty parts. Pat it dry with kitchen paper, then beat it with a meat mallet to get evenly thick slices or cut into smaller pieces, depending on the cooking method and recipe directions.
Step 2. Transfer the meat to a sealable food bag
Choose a sturdy bag with a zip closure. It should have a capacity of at least four liters. It is important that it is strong, otherwise it could tear during subsequent steps.
Step 3. Pour two beaten eggs into the bag
First, break them up and beat them in a bowl using a fork until they are uniformly pale yellow in color. Once ready, pour them into the bag directly over the meat.
Step 4. Seal and shake the bag
Close it carefully with the zip and start shaking it. You can try to distribute the egg as well as possible by moving the meat with your fingers through the plastic, turning the bag upside down and shaking it vigorously. The chicken breast must be evenly coated with the eggs.
Step 5. Add the breadcrumbs and other toppings
Use 135 g of breadcrumbs. It is better to use too much and have leftovers than not adding enough and end up with missing pieces of breadcrumbs. If you want, you can flavor and flavor the breadcrumbs by adding, for example, salt, herbs or grated Parmesan.
Step 6. Seal and shake the bag again
During this phase, be careful not to touch the meat too much, even through the plastic, to avoid unintentionally detaching pieces of breading. Continue shaking the bag until the chicken breast is evenly coated in breadcrumbs. Don't worry if there is some left at the bottom of the bag.
Throw away the leftover breadcrumbs, do not reuse it
Step 7. Cook the chicken breast following the directions in your recipe
Pull it out of the bag using kitchen tongs. You can fry it or cook it in the oven. Either way, be careful to cook the meat completely because, unlike beef, chicken cannot be eaten raw.
Method 3 of 3: Fry the Breaded Chicken Breast
Step 1. Choose a large cast iron skillet and add the oil
Use a mild-flavored oil suitable for deep frying (with a high smoke point), such as peanut, corn, or sunflower oil. Pour about 5-6 mm into the pan.
- Do not use extra virgin olive oil because it could give a bitter taste to the meat;
- Use two pans at the same time to shorten the time.
Step 2. Heat the oil over a high flame
You can start frying the cutlets when it reaches 190 ° C. If you don't have a cooking thermometer to measure the temperature, you can use a more rudimentary method which consists of dipping the tip of a toothpick in hot oil. if a lot of bubbles form, the oil should be hot enough to fry.
Step 3. Place the breaded chicken in the hot oil
Use kitchen tongs to avoid burning yourself. If you are going to use your hands, place the meat in the part of the pan furthest away from you to protect yourself from any splashes.
Step 4. Fry the cutlets for about three minutes
Gently rotate the pan to distribute the oil well. If the heat is uneven, move the slices of meat to encourage even browning. Keep the oil at a high, stable temperature and fry the chicken until crisp and golden on the underside. This should take about three minutes.
Step 5. Flip the slices of meat and continue frying for another three minutes
Use kitchen tongs or a flat spatula. Wait for them to become crisp and golden on the other side as well. After three minutes, skewer the chicken and check that the juices inside are clear.
Step 6. Drain the meat on a metal grill
You could use kitchen paper, but you risk the breading becoming soggy. If you want the cutlets to stay dry and crunchy, place them on a wire rack to cool metal cakes. Spread a sheet of aluminum foil under the grill to catch the oil drops and protect the kitchen worktop.
Step 7. Serve the breaded chicken
If you want, you can accompany the cutlets with lemon slices, tartar sauce or ketchup. Enjoy your meal!
Advice
- Season 90 g of breadcrumbs with a teaspoon of dry basil and 65 g of grated Parmesan cheese.
- Along with Parmesan, instead of basil, you can also add another aromatic herb of your choice, for example finely chopped rosemary.
- You can buy the already flavored breadcrumbs at the supermarket to further shorten the preparation time of the recipe.
- If you don't have breadcrumbs at home, you can finely crumble the corn flakes you eat for breakfast and season them with salt and pepper.
- Wait for the chicken breast to come to room temperature before breading and frying. It will take about half an hour after taking it out of the refrigerator and your cutlets will be even more crunchy.
- You can marinate the chicken breast before breading it to make the cutlets appear even softer and juicier inside. One hypothesis is to marinate it in buttermilk after flavoring it with herbs and spices.
- It is not necessary to use the deep fat fryer to fry chicken cutlets. A cast iron pan or skillet with a sturdy bottom is sufficient, if not even better, as it retains heat and still allows the oil to be kept at a stable temperature.
- If you want, before breading it, you can cut the chicken breast to create a pocket where you can put a filling, for example based on butter and spinach.
