Easy Crispy Breaded Chicken Recipe Dinner Then Dessert Preheat oven to 400°f. pound chicken breasts to ½ inch thick. beat eggs and set aside. mix flour, salt and pepper in a shallow dish. in another dish, combine panko, bread crumbs, and seasonings. dip chicken in flour and shake off any excess. dip in the egg mixture and then into the bread crumbs. Instructions. if the chicken breasts are thicker than 1 inch, either pound them to a 1 inch thickness or slice them into 2 thin layers. crack the eggs in a bowl and whisk with a fork. put the bread crumbs on a large plate. heat the oil in a large non stick frying pan over medium high heat.
Easy Crispy Breaded Chicken Recipe Dinner Then Dessert Directions. flatten chicken breasts, and season: preheat oven to 350°f. place chicken breasts between 2 sheets of plastic wrap, and flatten to about 3 4 inch thickness, using a rolling pin or flat side of a meat mallet. caitlin bensel; food stylist: torie cox. dry each piece of chicken well with a paper towel. Instructions. preheat oven to 200c 390f. spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. transfer to bowl. place a rack on a baking tray (not critical but bakes more evenly). Add breadcrumbs to a second bowl with basil and oregano (if using). dip the seasoned chicken into the eggs then into the breadcrumbs. press breadcrumbs into chicken gently. carefully add to a baking sheet and let rest for 10 minutes. heat oil in a large pot on medium high heat (use 2 inches of oil). Place a thick ziplock bag on top and pound the thickest part of each cutlet. the cutlets should be of even thickness, about 1 4 1 3 inch (1 2 3 4 cm). prepare the breading: add the flour to the first shallow plate. in the second, deep plate beat the eggs with grated lemon zest and chopped parsley.
Crispy Breaded Chicken Cutlets Add breadcrumbs to a second bowl with basil and oregano (if using). dip the seasoned chicken into the eggs then into the breadcrumbs. press breadcrumbs into chicken gently. carefully add to a baking sheet and let rest for 10 minutes. heat oil in a large pot on medium high heat (use 2 inches of oil). Place a thick ziplock bag on top and pound the thickest part of each cutlet. the cutlets should be of even thickness, about 1 4 1 3 inch (1 2 3 4 cm). prepare the breading: add the flour to the first shallow plate. in the second, deep plate beat the eggs with grated lemon zest and chopped parsley. Dip the breaded chicken back into the egg and coat with panko mixture, pressing to adhere. pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium high heat. working in 2 batches, cook the chicken without turning until golden brown, 3 4 minutes per side. When the pan is nice and hot, add enough olive oil to coat the bottom of the pan, about 2 3 tbsp. add 2 or 3 chicken cutlets to the hot oil in a single layer (do not crowd the pan), and cook for 4 5 minutes on each side, until golden and crispy. if the bread crumbs are browning too quickly, you can turn the heat down.
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