![]() Place the chicken on the reserved plate, and repeat with the remaining pieces. Be sure to press it down and move it around so that it's thoroughly coated. Transfer the chicken into the breadcrumbs.Next, dip it in the egg mixture and let the excess drip off.Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note).Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.Season each piece of chicken on both sides with salt and pepper.Place a piece of plastic wrap over top, then use a meat mallet to pound it out to be about ½ inch thick. Take one piece of thinly sliced chicken and place it on a cutting board.Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.In another medium, shallow bowl, whisk together 3 eggs with ½ cup cheese, a pinch of salt and pepper and 1 tablespoon water until combined.Season with salt and pepper, then use your fingers to mix it together, working the garlic into the breadcrumbs until evenly distributed. Add the breadcrumbs, garlic, parsley, Italian seasoning, and ¾ cup cheese to a medium shallow bowl.For frying, use a less expensive olive oil and not the top-shelf stuff that's best reserved for finishing. It makes all the difference in this recipe and gives the chicken much more flavor than when it's fried in vegetable oil. Extra Virgin Olive Oil - Some people say you should never to fry in extra virgin olive oil, but I disagree.We will take it one step further and pound the chicken out to be extra thin, because the thinner they are, the better they are. You can start with whole chicken breasts and slice them thin, or buy chicken breasts that have already been thinly sliced. Chicken - Use boneless, skinless chicken breasts for this recipe.Use either one or both, just make sure you're using the good stuff - it makes a difference. Grated Cheese - For this recipe, I find a good quality parmesan, such as Grana Padano or Parmigiano Reggiano, and a good quality Pecorino Romano, such as Locatelli, are interchangeable.I prefer to season my own breadcrumbs rather than using already seasoned Italian breadcrumbs because the flavor is so much better. They're lighter than traditional breadcrumbs and make the best crispy coating. Otherwise, unseasoned Panko is the way to go. Breadcrumbs - If you have homemade breadcrumbs - use those.Adding grated cheese to the egg mixture makes the breading.Seasoning each piece of chicken before breading makes the meat juicy and flavorful.Pounding out the chicken super thin ensures they cook through in the pan with no oven required.Instead of using store bought Italian breadcrumbs, these are made with homemade seasoned breadcrumbs to make them extra crispy and cheesy.A beginner friendly recipe - I started making these when I was just a kid!.
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