Chicken fillet in a frying pan in batter
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 760, total fat 29 G., saturated fats 11 G., proteins 81 G., carbohydrates 39 G., fiber 3 G., cholesterol 301 mg, sodium 982 mg, sugar 3 G.
Calories 760, total fat 29 G., saturated fats 11 G., proteins 81 G., carbohydrates 39 G., fiber 3 G., cholesterol 301 mg, sodium 982 mg, sugar 3 G.
Crispy chicken breast cutlets with Parmesan and lemon zest are served with a mound of refreshing arugula dressed with olive oil and lemon juice. The finishing touch is a fine shaving of Parmesan, which complements the savory greens with its creamy, nutty flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup flour
- 2 very large eggs
- 1.5 tbsp. spiced breadcrumbs
- 0.5 tbsp. freshly grated parmesan
- 1 teaspoon lemon zest
- 1 teaspoon chopped fresh thyme leaves
- 6 boneless, skinless chicken breasts
- Unsalted butter
- High-quality olive oil
- 150 g of arugula
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 110 gr. parmesan (piece)
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Recipes with similar ingredients: chicken cutlets, Parmesan cheese, lemon zest, arugula, thyme
Cooking the dish according to the recipe:
- On a plate, combine flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. In another shallow bowl, beat the eggs with 1 tablespoon water. In a third bowl, combine the breadcrumbs, 1/2 cup grated Parmesan, lemon zest, and thyme and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 0.5 cm thick. You can use either a meat mallet or a rolling pin.
- Dredge the chicken breasts in the flour mixture, then dip them in the egg mixture and then coat them in the breadcrumb mixture, pressing lightly to ensure they adhere.
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil and fry 2–3 chicken breasts at a time over medium-low heat for 2–3 minutes per side, until cooked through. Add more butter and fry the remaining chicken breasts.
- Place the arugula in a large bowl. In a glass bowl, combine 1/4 cup lemon juice, 0.5 cup olive oil, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Pour enough of the dressing over the arugula to moisten it. Toss thoroughly.
- Place a small amount of arugula on top of each hot chicken cutlet. Using a very sharp knife or vegetable peeler, shave some Parmesan cheese over the arugula.
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