Italian Breaded Chicken Breasts
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 270.4
- Total Fat: 17.7 g
- Cholesterol: 146.6 mg
- Sodium: 232.1 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.4 g
- Protein: 18.8 g
IntroductionThis is a receipe from my in-laws, who are Italian, from Liguria This is a receipe from my in-laws, who are Italian, from Liguria
4 skinless boneless chicken breasts
Extra fine cornmeal
Panko bread crumbs
dried herbs of your choice
(example: oregano, thyme, parsley)
2 eggs, beaten
olive oil for frying - 1 cup max, depending on size of pan, and how you like to cook.
If you keep the oil hot, the breading does not absorb too much oil.
I sometimes add finely ground nuts to the bread crumbs for extra flavour, nutrition and protein.
You can use this technique for breading any poultry, meat or veg (such as eggplant/aubergine)
You can marinate these in lemon juice if you like.
mix the breading ingredients:
mix the flours on one plate, place the beaten eggs in a bowl, and mix the bread crumbs and oatbran in another bowl. season the flour and the bread crumbs with herbs and spices, to your taste.
dip each piece of breast in the flour. pat off excess.
then dip in the egg and then into the bread crumbs.
set aside on another plate. do this until all breast pieces are coated.
heat the oil in a large frying pan
when hot, gently place as many pieces of the breaded chicken into the oil to cook.
Keep an eye on them, and turn when golden on one side. when finished drain on paper towels.
keep warm in the oven or save to eat cold - delicious!
Serving Size: makes about 16 very thin breaded slices
Number of Servings: 16
Recipe submitted by SparkPeople user NGOAT55.