Fried chicken breast
Description
Chicken breast is very easy to ruin; like fillet, this cut of meat tends to be quite dry. Before cooking, it's important to prepare a proper marinade that will lock in the juices and create a beautiful golden crust. Pan-fried chicken breast can be served with porridge, potatoes, or vegetables.
Instructions
- 1
Step 1
1. In a container suitable for marinating, I crack a chicken egg, add mustard, salt, and starch, then mix the ingredients.
- 2
Step 2
2. Add Indian spice "Curry" to the egg mixture and mix again until all dry ingredients are dissolved.
- 3
Step 3
3. I wash the chicken breasts and pat them dry with a paper towel to make sure they are dry. I cut each one into pieces about 1.5 centimeters thick.
- 4
Step 4
4. I transfer the sliced meat into the marinade I've just prepared.
- 5
Step 5
5. Mix the meat so that each piece is completely coated in the marinade. Place the dish in the refrigerator for 30 minutes.
- 6
Step 6
6. I place the pan on the heat and heat it well with sunflower oil, then lay the chicken pieces in a single layer only on the hot surface.
- 7
Step 7
7. Cover the chicken with a lid and sear over high heat for about 5 minutes, which will keep all the juices inside the meat.
- 8
Step 8
8. Flip the chicken to the other side and sear it in the same way, with the lid closed, over high heat.
- 9
Step 9
9. I serve the ready meat straight from the pan, with slices of fresh cucumber.