This Breaded Chicken recipe is so easy that I almost didn't bother to put it in this blog. However, I'm here to educate and I want to be sure my followers can make the recipe and have it come out just like I would make it. One thing to note: please don't use dry breadcrumbs from the store - you just won't get the same result. Trust me on this.
Video Tutorial: Clicke HERE
Ingredients
- 2 chicken breasts, butterflied and/or sliced in half length wise
- 1 Cup all purpose flour
- Salt and pepper for flour seasoning
- 2 Eggs and 2 Tablespoons water
- 2 Cups Panko Japanese breadcrumbs or fresh breadcrumbs
- 2 Tablespoons your favorite all purpose seasoning
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter for cooking chicken and 2 Tablespoons Butter for sauce
- 3-4 Green Onions, chopped
- 1/2 Cup chicken broth
- lemon wedges
Procedure
- Butterfly and/or slice chicken breasts lengthwise.
- Pound chicken breasts between 2 pieces of wax paper or plastic wrap. This will keep the chicken in place and from splattering all over your kitchen. Make sure the chicken feels like it is all the same thickness after pounding with a mallet. You want chicken about 1/2 inch thick.
- Set up a 3-stage breading station with three shallow pans. First pan with flour, salt and pepper; second pan with 2 eggs beaten and 2 Tablespoons water; third pan with breadcrumbs and 2 Tablespoons of all purpose seasoning.
- Dredge chicken pieces first in seasoned flour - making sure to tap all the flour off, egg wash and finally cover completely with breadcrumbs.
- Preheat pan on stovetop to medium heat. If you have cast iron, that works best because it distributes heat evenly.
- Add Olive Oil and 1 Tablespoon butter. Immediately and carefully place coated chicken in pan. Cook about 3 minutes or so on each side until both sides are golden and the chicken is firm to the touch.
- When done, set chicken aside. Add the green onions to the pan and stir for a just a few seconds. Add the chicken stock and bring to a boil. Let reduce for a minute. Remove from heat and add the 2 Tablespoons of butter. Stir until dissolved.
- Drizzle chicken with sauce and serve with lemon wedges