- 2 boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
- 2 Tbsp flour
- 2 Tbsp milk
- 2 Tbsp Italian-style breadcrumbs (see notes, below)
2. Dredge both sides of chicken first in flour, tapping off excess, then in milk, finally in breadcrumbs. Gently place chicken in oil, and cook over medium-high heat 3-4 minutes. Turn chicken over and cook another 3-4 minutes, or until juices run clear and chicken is no longer pink in the middle.
Robyn's notes: it is very easy to overcook or even to burn this chicken, because it goes so quickly, so do not raise the heat to high or you will have a blackened crust. I sometimes take the lazy way out (I did in this case) and buy "thin-sliced" breast fillets at the grocery. Since the regular chicken breasts available at the store these days are around 6 oz each (which is two servings), buying thin-sliced helps us not eat twice as much as we should. Another option if not in the mood to pound chicken between sheets of plastic wrap is to cut the chicken into small nuggets. The only store-bought breadcrumbs I ever have on hand (other than panko) are Italian-style. If you have plain breadcrumbs, sprinkle in a bit of Parmesan cheese (about a tsp) and dried Italian herbs (about a tsp) and mix well. Be careful gripping the chicken to turn it in the pan, the coating will slide off if it's pinched too hard.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
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