This fluffy piccata-style chicken breast is so juicy and delicious! With plenty of oil, the egg coating gets wonderfully puffy and crispy - it's absolutely amazing!
Ingredients
2 servings- Boneless chicken breast1 piece (300g)
- Salt and pepperto taste
- All-purpose flour (bread flour recommended)1+ tbsp
- Egg (1 large egg)1
- Oil2-3 tbsp
- ★Ketchup or sauceas desired
Directions
20 min- 1
Slice the chicken breast into about 10 thin cutlets and flatten to an even thickness.
- 2
Season the meat with salt and pepper, place it in a plastic bag with 1+ tbsp of flour, and coat evenly.
- 3
Crack 1 egg into a bowl and beat well until the white is smooth. Coat both sides of the meat thoroughly with the egg mixture.
- 4
Heat 2-3 tbsp of oil in a frying pan over medium heat. Add the egg-coated meat and reduce heat slightly to cook.
- 5
If there is leftover egg mixture, drizzle it over the meat while cooking (the appearance may vary slightly, but it's fine).
- 6
Once golden brown, flip the meat and reduce heat to low. Cover with a lid for a fluffy finish.
- 7
Once the other side is golden brown, it's done. Serve with ketchup or your favorite sauce.
Tips
Covering with a lid makes the result fluffier and also saves cooking time. Using more oil will give you an even fluffier texture.
Nutrition
Per serving- Calories260 kcal
- Protein29 g
- Fat14 g
- Carbs7 g
- Sodium0.6 g
This fluffy piccata-style chicken breast is so juicy and delicious! With plenty of oil, the egg coating gets wonderfully puffy and crispy - it's absolutely amazing!
Ingredients
2 servings- Boneless chicken breast1 piece (300g)
- Salt and pepperto taste
- All-purpose flour (bread flour recommended)1+ tbsp
- Egg (1 large egg)1
- Oil2-3 tbsp
- ★Ketchup or sauceas desired
Directions
20 min- 1
Slice the chicken breast into about 10 thin cutlets and flatten to an even thickness.
- 2
Season the meat with salt and pepper, place it in a plastic bag with 1+ tbsp of flour, and coat evenly.
- 3
Crack 1 egg into a bowl and beat well until the white is smooth. Coat both sides of the meat thoroughly with the egg mixture.
- 4
Heat 2-3 tbsp of oil in a frying pan over medium heat. Add the egg-coated meat and reduce heat slightly to cook.
- 5
If there is leftover egg mixture, drizzle it over the meat while cooking (the appearance may vary slightly, but it's fine).
- 6
Once golden brown, flip the meat and reduce heat to low. Cover with a lid for a fluffy finish.
- 7
Once the other side is golden brown, it's done. Serve with ketchup or your favorite sauce.
Nutrition
Per serving- Calories260 kcal
- Protein29 g
- Fat14 g
- Carbs7 g
- Sodium0.6 g
Tips
Covering with a lid makes the result fluffier and also saves cooking time. Using more oil will give you an even fluffier texture.