Fried Chicken Breasts

Delight your family with popular fried fillets. Add a bit of lemon and a full bowl of salad to balance the fried dish.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Meat, chicken, breasts

  • 2 piece Egg, fresh

  • 4 spoon Wheat flour, white, multi-purpose

  • 8 spoon Breadcrumbs, dried

  • 1 teaspoon Salt, table

  • 1 piece Lemon, fresh, without shell

  • pieces Oil, plant, sunflower

Steps

  1. Wash the chicken fillets and dry them with a paper towel. In a deep plate, beat the eggs and whisk them with a fork until the yolks and whites become a uniform mixture. Salt the eggs. In another deep plate, pour the flour, and in a third plate, the breadcrumbs.

  2. Do not salt the fillets, but first coat them in the plate with flour on all sides, then dip them in the salted eggs, and finally roll them in the breadcrumbs. The less you handle the fillets with your fingers, the better they will look in the end.

  3. Pour oil into a larger pan and heat it well. The oil is properly heated when you dip a fork first into the whisked eggs, then into the oil, and it sizzles. Place the prepared cutlets in the pan. Fry the fillets on both sides over moderate heat until golden brown. Do not fry them at high temperature, as the breadcrumbs will burn. Cut the lemon into wedges. Arrange the fillets on plates, garnish with lemon wedges, and serve with tartar sauce.

Nutrition Information (Per 100g)

  • Calories: 184.09 kcal
  • Fat: 7.9 g
    • Saturated Fat: 1.8 g
  • Carbohydrates: 8.08 g
    • Sugars: 0.45 g
  • Protein: 17.05 g
  • Fiber: 0.36 g

Advice

You can add numerous herbs to the eggs: thyme, oregano, basil, rosemary… From the leftovers (eggs, flour, breadcrumbs), you can make small meatless cutlets by mixing all the ingredients together and shaping them into cutlets with your hands, then frying them in oil. Fried fillets can first be placed on paper towels to absorb excess fat. Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough if small bubbles form around a wooden spoon handle.