Breaded chicken breast recipe in English

History of the Dish

Pechuga de pollo empanizada or breaded chicken breast is a dish that originated in Europe and was popularized in Spanish-speaking countries. The breaded chicken breast has become a go-to recipe because it is quick and easy to prepare in various ways. It is popular among people of all ages, and every family has their unique way of preparing it. The dish has become a staple in many households because it can be served as a standalone dish with different sauces or as part of a larger meal with sides.

Description

This recipe is for a breaded chicken breast that is crispy on the outside and tender on the inside. The dish can be served as a meal or a sandwich for lunch. The chicken breast is coated in flour, egg, and breadcrumbs before baking or frying.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup vegetable oil or cooking spray
  • Lemon wedges, for serving (optional)

*Possible ingredient substitutes:

Instead of all-purpose flour, you can use coconut flour or almond flour for a gluten-free version of the recipe.
You can substitute the Parmesan cheese with nutritional yeast flakes if you are looking for a vegan alternative.

Preparation

  1. Preheat the oven to 450°F (230°C).
  2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet to an even thickness of 1/2 inch.
  3. In a shallow dish, mix together the flour, paprika, garlic, salt, and pepper.
  4. In another shallow dish, beat the eggs.
  5. In a third shallow dish, combine the breadcrumbs and Parmesan cheese.
  6. Dredge each chicken breast in the flour mixture, coating both sides
  7. Dip each breast into the egg mixture, then press into the breadcrumb mixture, ensuring an even coating.
  8. Heat 1/4 cup of vegetable oil in a large oven-safe skillet over medium heat until shimmering. (If you use cooking spray, you don't need to heat it)
  9. Add the chicken breasts to the pan and fry until golden brown, about 2-3 minutes per side.
  10. Transfer the skillet into the preheated oven and bake for 15-20 minutes or until the chicken is fully cooked and no longer pink in the middle.
  11. Serve hot with lemon wedges if desired.

Beverages and Accompaniments

The breaded chicken breast is a versatile dish that can pair well with many sides and beverages. Here are a few accompaniments that can elevate your chicken breast meal:

  • Roasted vegetables: Roasted vegetables such as potatoes, carrots, and broccoli make excellent side dishes for your chicken breasts.
  • Salad: A fresh green salad with a vinaigrette dressing is an excellent accompaniment to the chicken breasts.
  • Sauces: You can pair your chicken breasts with a variety of sauces like marinara, ranch, honey mustard, or BBQ sauce.
  • Beverages: The breaded chicken breasts go well with a glass of beer, a sweet tea, or a refreshing lemonade.

Nutritional Information

Calories380
Protein39g
Fat16g
Cholesterol155mg
Sodium880mg
Carbohydrates17g
Fiber1g
Sugar1g

Low-cost Alternative Recipe

This breaded chicken breast recipe can be modified by substituting some ingredients with budget-friendly options. Here's how you can make a low-cost alternative without losing the taste and crispy texture:

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour (or substitute with cornstarch for an even more affordable option)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (feel free to make your breadcrumbs by toasting and grinding stale bread)
  • 1/4 cup vegetable oil or cooking spray
  • Lemon wedges for serving (optional)

Preparation:

  1. Preheat the oven to 450°F (230°C).
  2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet to an even thickness of 1/2 inch.
  3. In a shallow dish or Ziploc bag, mix together the flour, salt, and pepper.
  4. In another shallow dish or Ziploc bag, beat the eggs.
  5. In a third shallow dish or Ziploc bag, pour in the breadcrumbs.
  6. Dredge each chicken breast in the flour mixture, coating both sides.
  7. Dip each breast into the egg mixture, then press into the breadcrumb mixture, ensuring an even coating.
  8. Heat 1/4 cup of vegetable oil in a large oven-safe skillet over medium heat until shimmering. (If you use cooking spray, you don't need to heat it)
  9. Add the chicken breasts to the pan and fry until golden brown, about 2-3 minutes per side.
  10. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is fully cooked and no longer pink in the middle.
  11. Serve hot with lemon wedges if desired.

Different from the Original Recipe:

The low-cost alternative modified the recipe by removing the paprika and garlic powder to cut down on the ingredients' cost. Coconut oil or any other oil can be used in place of vegetable oil. The Parmesan cheese can be replaced with breadcrumbs, but it is still good to keep the breadcrumbs' seasoning to flavor the chicken.

Consejos:

- If you want to add more flavor, marinate the chicken breasts in buttermilk or yogurt and spices for 30 minutes before completing the recipe.
- For a gluten-free version of the recipe, replace the breadcrumbs with gluten-free breadcrumbs or swap out the flour with almond flour or coconut flour.
- To save time on clean up and reduce the amount of oil used, you can bake the breaded chicken breasts instead of frying them.
- To ensure the chicken is cooked through, use an instant-read thermometer to check that it has reached an internal temperature of 165°F (74°C).

Si quieres conocer otros artículos parecidos a Breaded chicken breast recipe in English puedes visitar la categoría Cooking.

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