How to Make Tasty Pan-Fried Breaded Chicken Breast

Pan-Fried Breaded Chicken Breast. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Here's the tip you need to know for success with this recipe: your chicken breast should be thin, so it cooks quickly. Chicken breasts are coated in a pecan breading, and fried in a skillet.

You will want to do the frying in batches. 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. Everyone seems to have their own fantastic pan-fried chicken breast recipe. You can have Pan-Fried Breaded Chicken Breast using 4 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pan-Fried Breaded Chicken Breast

1. You need 1 of Chicken Breast.
2. You need 1 cup of Bread Crumbs (flavor of choice).
3. Prepare 1 of egg.
4. It's 1 tbsp of olive oil, extra virgin.

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. Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess.

Pan-Fried Breaded Chicken Breast step by step

1. Beat egg until consistent texture.
2. Dip chicken into egg mixture to coat the breast evenly. Let sit in mixture for about a minute.
3. 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.
4. Take coated chicken breast and lay over the bread crumbs. Do this on both sides and evenly cover the entire chicken with the crumbs..
5. 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!.
6. Enjoy!.

Brown the chicken in the hot oil until golden brown on both sides. And what's not to love about thinly pounded chicken breasts breaded in a savory panko and Parmesan mixture, then pan-fried until golden-brown? In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off).