Pan-fried Chicken Fillet
"I quite like to eat the fried chicken fillet sold in fast-food restaurants, which is crispy, but in fact, I can do it myself at home. If you choose chicken breast to make it, the shape will be good, but in terms of taste, if you fry it over the fire, the meat will be a little bit firewood, not as tender as chicken thigh. So you'll have to be more careful during the making process."
Ingredients
Main ingredients
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Chicken breast 100g
Supplements
Oil
50g
Pesto frying powder
20g
Egg wash
25g
Salt
2g
Breadcrumbs
25g
How to Make Pan-Fried Chicken Fillets
1.
Cut a piece of meat off the chicken breast horizontally with the flat of a knife, by doing this you will get a thinner piece of chicken.
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2.
Gently tap the chicken front and back with the back of the knife to loosen it.
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3.
Spread the chicken with pesto frying powder and marinate for 10 minutes to taste.
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4.
Pat some dry starch on the chicken, coating both sides.
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5.
Place in the egg wash to coat.
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6.
Dip both sides in breadcrumbs.
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7.
Pour oil in a pan. Fry the chicken fillets on low heat until golden brown on both sides.
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Pan-fried Chicken Fillet Finished Picture
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Cooking Tips
1. Pesto is a kind of seasoning, which can be bought in supermarkets. You can buy it in the supermarket, it comes in bags, if not use pepper and salt to marinate.
2. Be sure to use dry starch, not flour, if you use flour to coat the chicken, then the surface of the chicken cutlets will be a layer of hard crust.
3. It is best to use a non-stick pan to fry, the whole low heat, otherwise the breadcrumbs will become black, affecting the appearance.