Food and drinkRecipes

Delicious chicken in breading, or How to make a nourishing second course

Chicken in breading is a very tasty and satisfying dish, for the preparation of which requires a minimum of inexpensive components and free time. It is worth noting that the presented meat product, fried in a frying pan, should be served for dinner only together with a garnish. As it is best to boil the pasta or mashed potatoes. But first things first.

Tasty and tender chicken in breadcrumbs: a recipe for cooking a meat dish

Necessary ingredients:

  • Standard chicken egg - 2 pcs .;
  • Chicken fillet chilled - 700 g;
  • Salt sea, pepper fragrant black and aromatic seasonings - add to taste;
  • Lemon - 2/3 of fruit;
  • Bread crumbs - 2/3 of ordinary glass;
  • Sunflower oil - 150 ml (for roasting dishes).

Processing of meat products

Chicken in breading turns tender and tasty, if for this dish to buy only chilled fillets. But if you could not find such meat, then you can use frozen breasts. They need to be rinsed, separated from the skin and bones, and then cut into portions.

Marinating meat

To ensure that the chicken in the breading is not only tender, but juicy, it is recommended to soak it in an acid-spicy marinade beforehand. To do this, you need to put the breasts in an enamel bowl, and then pour into them sea salt, flavoring seasonings, scented black pepper and squeeze 2/3 of the lemon. Next, the meat should be mixed, covered and left for 20-30 minutes.

Preparation of batter and sprinkles

In order for the meat component to be well fried in a frying pan, it must be dipped in the dough and rolled in breadcrumbs. For this it is required to take two shallow plates, one of which is necessary to break the eggs of chicken and whip them with a whisk, and in the second, pour in crushed crackers.

Heat treatment of meat

Chicken fillet in breading is done very easily and simply. To do this, take a piece of marinated breast, dip it into a well-beaten egg, and then roll in breadcrumbs and lay it on a hot frying pan with sunflower oil. In this case, the fat should cover the surface of the saucepan by about 2 centimeters. After the underside of the breasts is browned (after 13-16 minutes), they should be turned with forceps or a fork and fry the back part in exactly the same way. When all the chicken fillets are cooked, it must be laid out on a large plate and served to the table in a hot form.

How to properly serve for dinner

A soft and juicy chicken in a breading should be served to the table along with the garnish. After all, only a dinner of roasted breasts will be satisfying and tasty. In this case, the dish should necessarily be presented with some sauce or separately cook the sauce (so that the garnish was not too dry). For this, it is required to mix drinking water and tomato paste, bring them to a boil, and then sprinkle with salt, fragrant pepper and sugar. Then in the sauce you need to lay out a dessert spoon of flour mixed with 1/3 cup of chilled boiling water, remove from heat and use as a fragrant gravy.

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