Chicken breast in batter
Description
If guests are coming over and you don't have much time to prepare a treat, breaded chicken breast is exactly what you need! It requires few ingredients and cooks very quickly. Here's the recipe for breaded chicken breast: 1. First, prepare the breadcrumbs. Heat a frying pan and toast the slices of white bread on both sides until they dry out and develop a golden crust. Remove from heat and let cool. 2. While the breadcrumbs are cooling, prepare the chicken breasts. Pound them until they are about 1.5–2 cm thick. Season both sides with salt and pepper. 3. Prepare the batter. Mix egg yolks with lightly whipped cream (do not over-whip—just until thickened). The mixture should have a consistency similar to low-fat sour cream. 4. Once the breadcrumbs have cooled, crush them well—use a blender or crush them with the bottom of a glass. You'll end up with homemade breadcrumbs. 5. Arrange all ingredients near the stove on your right side (if you're right-handed), placed close together in this order: right next to the stove—breadcrumbs, in the middle—batter, and the last plate—pounded chicken breasts. This setup will help you avoid spills and keep your countertop clean. 6. Heat a frying pan with sunflower oil. Dip the chicken breast into the egg-cream mixture on both sides, then coat thoroughly with breadcrumbs. Shake off excess crumbs over the breadcrumb plate to prevent burning in the pan. Now fry the chicken on both sides until golden brown. Test doneness by poking with a fork—the meat should feel tender. 7. Transfer the cooked chicken breasts onto a plate lined with paper towel, which will absorb excess oil. Serve with your favorite side dish and enjoy! :)