Tasty chicken in breading, or How to make a nourishing second course
Chicken in breading is a verytasty and hearty 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.
Delicious and tender chicken in breadcrumbs: a recipe for cooking a meat dish
Necessary ingredients:
- egg of standard size chicken - 2 pcs .;
- Chicken fillet chilled - 700 g;
- salt sea, pepper fragrant black and fragrant seasonings - add to taste;
- lemon - 2/3 of fruit;
- bread crumbs - 2/3 of a regular 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
Preparation of batter and sprinkles
In order for the meat component to be well friedin a frying pan, it should be dipped into the batter and rolled in breadcrumbs. For this it is required to take two shallow plates, one of which is necessary to break the chicken eggs and beat them with a whisk, and in the second, pour in crushed crackers.
Heat treatment of meat
Chicken fillet in breading is done very easily andjust. 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 pan with sunflower oil. At the same time, 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 over using tongs or a fork and fry the reverse 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
Soft and juicy chicken in breading shouldbe 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 cooled boiling water, remove from heat and use as a fragrant gravy.
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