Pan-Fried Breaded Chicken Breast. Pan-fried chicken breasts are just as crispy as deep-fried, but take a little less planning (and a lot less oil). Find a recipe for tonight's dinner! This recipe is a must for your weeknight dinner rotation!
Everyone seems to have their own fantastic pan-fried chicken breast recipe. So this is mine, and boy is it easy and tasty (borrowed this one from the missus!) This is also sometimes known as Chicken Milanese or Chicken Milanesa. This is a very simple fried chicken recipe with no frills and nothing complicated. You can cook Pan-Fried Breaded Chicken Breast using 4 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Pan-Fried Breaded Chicken Breast
- Prepare 1 of Chicken Breast.
- You need 1 cup of Bread Crumbs (flavor of choice).
- Prepare 1 of egg.
- Prepare 1 tbsp of olive oil, extra virgin.
The first batch will be the first three chicken breasts, while the second batch will be the fourth chicken breast and the four chicken tenders. Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness. Heat a skillet over med-high heat, and add olive oil. When pan is sufficiently heated, sear chicken breasts over high heat.
Pan-Fried Breaded Chicken Breast instructions
- Beat egg until consistent texture.
- Dip chicken into egg mixture to coat the breast evenly. Let sit in mixture for about a minute.
- While chicken is sitting, take bread crumbs and spread over a flat surface (plate, cutting board, etc). Layer should be a little larger than the area of the chicken breast.
- Take coated chicken breast and lay over the bread crumbs. Do this on both sides and evenly cover the entire chicken with the crumbs..
- Place covered breast on a pan in medium heat with the olive oil. For faster cooking, cover the pan between flips. Cook both sides about 3-5 minutes until center is at proper temperature to safely eat. Be careful not to burn the bread crumbs!.
Sprinkle salt and pepper on each. Dip into beaten eggs and then coat with bread crumbs. In a large skillet, heat oil over medium heat. Saute garlic until golden and then discard. It may surprise you to know that growing up in Egypt, schnitzel was a regular on the dinner table.