The soft and aromatic chicken breast of many housewives sometimes turns out to be slightly dry. To avoid this and make the chicken juicy, you can breaded the meat. Various mixtures are used for breading, which give the chicken an additional piquant taste.
Breaded chicken with parmesan
Parmesan gives this dish great flavors reminiscent of sunny and generous Italy. You will need:
- 4 chicken breasts;
- 1 glass of wheat flour;
- ½ teaspoon of ground black pepper;
- 2 large chicken eggs;
- 1 tablespoon of water;
- 1 ¼ cup bread crumbs
- ½ cup grated Parmesan;
- 1 tablespoon of aromatic herbs (thyme leaves, chopped parsley or basil leaves);
- 2 tablespoons of butter.
Rinse chicken breasts under running water, dry and carefully trim off excess fat from them. If the breasts are too plump, cut them in half lengthwise. Place between baking parchment or cling film. Beat off so that the thickness of the layers is no more than ½ centimeter.
Take three wide, deep bowls. Combine flour, salt and pepper in one. In the other, lightly beat the eggs and water with a fork. In the last bowl, combine Parmesan, bread crumbs and herbs.
Take a slice of chicken and coat each slice in flour first. Then dip in the egg mixture so that it envelops the meat on both sides. Lastly, place the chicken in a bowl of crumbs and press down well first with one side and then with the other. Repeat for all breasts. In this form, the chicken can be put on a board and frozen, then folded into a zip bag and stored in the freezer for about a month.
Melt the butter in a large, wide skillet. Grill over medium heat for 3 minutes on each side. Place the finished breasts on a kitchen towel to absorb excess fat. Let sit for a few minutes, then serve.
Nut Breaded Chicken
Chicken breast breaded in crushed nuts is delicious and juicy. It can be pickled in the same way as in crumbs, simply replacing them with nuts, or you can do without eggs and add an additional, caramel flavor. Take:
- 4 chicken breasts;
- 2 tablespoons of maple syrup;
1 cup chopped pecans
- 3 tablespoons of flour;
- 1 teaspoon of salt;
- 2 tablespoons of butter.
Sift flour and salt together, mix with pecans. Process chicken breasts as described in the previous recipe. Spread out on a baking parchment lined work surface. Brush the maple syrup on both sides of the chicken with a silicone brush. Dip in the nut mixture.
Melt the butter. Cook the chicken for 3-5 minutes on each side, until the nuts are golden. Chicken cooked according to this recipe will get two crusts at once - a sweetish caramel and crispy nut crusts.
