"Golden, crispy breaded chicken breasts are the ultimate weeknight win - fast, satisfying, and endlessly adaptable. They're a key component to so many dishes, from salads and sandwiches to chicken Parm. The problem? Many recipes promise "crispy and juicy," but only deliver one or the other - or, worse, neither. Either the crust slips off in the pan, the breading turns soggy, or the chicken dries out before it even hits your plate."
"It's a simple, three-step dredge process (flour, egg, breadcrumbs) that claims to deliver foolproof results in under 30 minutes. The technique may remind you of schnitzel, and for good reason. The two are nearly identical, although schnitzel is typically pounded thinner and traditionally fried in clarified butter. Martha's version conveniently uses pre-cut chicken cutlets (no need to butterfly chicken breast!) and opts to cook the chicken in vegetable oil, which gives it a lighter, more versatile flavor."
Crispy, breaded chicken breasts provide a fast, satisfying, and adaptable main for salads, sandwiches, and chicken Parm. Common problems include slipping crusts, soggy breading, and dry meat. A three-stage dredging method—flour, beaten egg, and breadcrumbs—helps coatings adhere. Patting cutlets dry before breading improves adhesion. Using pre-cut chicken cutlets eliminates cutting or butterflying and speeds preparation. Cooking the breaded cutlets in vegetable oil produces a lighter, versatile flavor while achieving a golden crust. Fresh breadcrumbs or panko both work as coating options for a crisp exterior.
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