I will provide inspiration You are are looking for a tender and crispy pan fried chicken breast with herbed breadcrumbs recipe that is interesting and also how to prepare it which results have aroma and taste that can give us taste and appetite

So that the taste quality of tender and crispy pan fried chicken breast with herbed breadcrumbs, which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good up to how to cooking and serving it. No need be confused if want to prepare tender and crispy pan fried chicken breast with herbed breadcrumbs delicious as long as you know the technique then this dish is able become a treat that is very special.

Ingredients and seasonings required for prepare

1. Prepare 2 Chicken breasts
2. Take 50 ml Cooking sake
3. Prepare 1 tsp Salt
4. Prepare 40 grams ☆ Panko
5. Prepare 35 grams ☆Grated cheese
6. Prepare 1 tsp ☆Dried basil
7. Use 1 tsp ☆Dried oregano
8. Take 1/2 tsp ☆Coarsely ground black pepper
9. Prepare 2 tbsp ☆Olive oil
10. Use 2 tbsp Cake flour
11. Prepare 1 Olive oil

Dip chicken in egg, and dredge in cornmeal mixture. Warm some EVOO and butter at LOW TEMPERATURE. This will prevent the chicken breast from burning and will give the cutlets a crispy and crunchy exterior. Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off.

Instructions to cook Tender and Crispy Pan Fried Chicken Breast With Herbed Breadcrumbs:

1. The day before: Put the whole chicken breasts with the cooking sake and salt in a plastic bag. Rub the flavorings into the meat lightly over the bag, and leave to marinate overnight.
2. The day you plan to serve it: Put the ☆ ingredients in a bowl and mix well. This is easier if you open up a plastic bag in the bowl and mix the ingredients in the bag.
3. Take the chicken breasts out of the marinating bag, and cut diagonally into easy to eat pieces. Put the cut up chicken back into the bag, add the cake flour and coat the chicken with it.
4. Add enough olive oil to cover the bottom of a frying pan, and heat.
5. Transfer the flour-coated chicken to the bag with the ☆ ingredients, and coat the chicken evenly with the herbed panko.
6. Pan fry the chicken.
7. When they're golden brown on one side, turn the piece over. When the chicken is browned on both sides it's done.
8. Sprinkle with some chopped parsley to make it look pretty.
9. The flour acts as a binder, so the breadcrumb coating will stick well to the chicken and make it easy to eat.
10. Try white fish instead of chicken. This is delicious too.
11. Done and ready to serve!

The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. It does not matter if the measurements aren't perfect, just wing it! By CASSJW Inspiration and Ideas In a medium container with a tight-fitting lid or in a large re-sealable plastic bag, combine the flour, paprika, onion and garlic powders, salt, and pepper. Working in batches, coat the chicken tenders in the egg mixture, shake off any excess egg mixture, then place in the container or bag of seasoned flour. Spread 'glue' over the top and sides of the chicken breasts.

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