Pan fried chicken breast
Today for lunch we will prepare fried chicken breasts in breadcrumbs. They turn out very tender and soft on the inside, with a delicious crispy crust on the outside. In taste, these breasts are very similar to chicken nuggets, but we will not be frying them, so we won"t need to use a large amount of sunflower oil.
Equipment
- 1 paper towel
- 1 knife
- 1 cutting board
- 1 meat tenderizer
- 3 plate
- 1 frying pan
Ingredients
- 470 g chicken fillet
- 80 g flour
- 80 g breadcrumbs
- 1-2 pcs egg
- for frying vegetable oil
- 1 pinch salt
- 1 pinch pepper
Instructions
- Rinse the chicken breasts and pat them dry with paper towels. Then cut them in half or thirds lengthwise. Tenderize each slice of meat slightly, season with salt and your favorite spices, and stack them up. If time allows, you can leave the meat on the kitchen counter for 20 minutes. This way, the chicken breasts will absorb the salt and spices well.470 g chicken fillet, 1 pinch pepper, 1 pinch salt
- Prepare three plates: put wheat or corn flour on the first one, breadcrumbs on the second one, and crack the egg into the third one and lightly beat it with a whisk or fork. Roll each slice of chicken breast in the sifted flour one by one.80 g flour
- Dip the slice of chicken breast into the egg mixture.1-2 pcs egg
- Roll the slice of chicken breast in breadcrumbs.80 g breadcrumbs
- Place the chicken breast slices in breadcrumbs on a heated frying pan with sunflower oil. Fry on medium heat on both sides until golden brown.for frying vegetable oil
- After frying, place the meat on a paper towel to remove excess fat. Serve hot with fresh herbs and seasonal vegetables. Enjoy your meal!
Nutrition
Calories: 382kcalCarbohydrates: 40gProtein: 40gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 102mgSodium: 507mgPotassium: 661mgFiber: 2gSugar: 2gVitamin A: 49IUVitamin C: 2mgCalcium: 61mgIron: 3mg
Leave a Reply