Hey all, I have been wanting to post a basic breaded chicken recipe for a while now. It's something that seems fancy, but once you get down the technique, it's a simple, and incredibly adaptable way to invigorate an otherwise boring weeknight meal. This chicken goes with just about anything -- rice, pasta, seasonal vegetables, served over a bed of greens, etc. -- you name it, and it will be a wonderful, crunchy complement. It is also a versatile dish that will easily suit your mood, or the particular ingredients you have on hand. For the last coating stage (#4 below), instead of using Italian-seasoned bread crumbs, you can substitute crushed corn flakes, crackers, or panko (Japanese style bread crumbs), and then spice it up however you like.
** ITALIAN BREADED CHICKEN **
* 4 thinly-sliced chicken breasts (You can usually find them already thinly sliced at the store. If not, talk to your butcher, or just buy small chicken breasts and flatten them with a meat mallet. It's important to have them thinly sliced for this preparation.)
* 4 tablespoons extra virgin olive oil
* 3/4 cup flour
* 2 eggs
* 3/4 cup bread crumbs
* 1 teaspoon Italian seasoning
* 1/4 cup Parmigiano Reggiano, shredded (substitution: Pecorino Romano)
* 1 lemon
* Pat the chicken breasts dry, and give each side a sprinkle of salt and pepper.
Set up your breading station. (1-5 moves from right to left pictured below.)
2. Flour: Add a sprinkle of salt to the flour, and spread in a shallow dish.
3. Egg: Whisk your eggs with a splash of water, and pour in a shallow dish or bowl.
4. Bread Crumbs: Mix your bread crumbs, seasoning, and shredded cheese, and spread in a shallow dish.
5. Have another dish or cutting board handy to lay out your battered chicken.
Set up your pan-frying station.
* All you need is a saute pan (or a pan like this - very nice, because you can cook all four at once!), EVOO, and a spatula.
1. Thoroughly coat your chicken in flour (by firmly placing each side into the flour mixture).
2. Toss both sides in the egg wash.
* They should look something like this when you're done coating...
** Note: If you have a smaller pan, reserve half the EVOO for the second batch.
* Place the chicken in the pan when it becomes nice and hot. You want to hear a ::sssssssssss:: when the chicken hits the pan.
* Cook each side for about 2 minutes, until the breading is lightly browned.
* Remove from the pan.
** I like to serve with lemon; it really brightens the flavor!