I will provide ideas You are are looking for a pan-fried breaded chicken breast recipe that is steady and also how to make it which results have aroma and taste that can give us taste and appetite

So that the taste quality of pan-fried breaded chicken breast, which must be considered first 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 pan-fried breaded chicken breast delicious as long as you know the technique then this dish is able be a dish that is very special.

Ingredients and seasonings required exist in make

1. Take 1 Chicken Breast
2. Prepare 1 cup Bread Crumbs (flavor of choice)
3. Use 1 egg
4. Take 1 tbsp olive oil, extra virgin

Let cook on one side without touching for one minute on medium heat. Pan Fried Chicken Breast Recipes Pan-fried chicken breasts are just as crispy as deep-fried, but take a little less planning (and a lot less oil). Find a recipe for tonight's dinner! Kids love it and you all will want more!

How to cook Pan-Fried Breaded Chicken Breast:

1. Beat egg until consistent texture
2. Dip chicken into egg mixture to coat the breast evenly. Let sit in mixture for about a minute
3. While chicken is sitting, take bread crumbs and spread over a flat surface (plate, cutting board, etc). Layer should be a little larger than the area of the chicken breast
4. Take coated chicken breast and lay over the bread crumbs. Do this on both sides and evenly cover the entire chicken with the crumbs.
5. Place covered breast on a pan in medium heat with the olive oil. For faster cooking, cover the pan between flips. Cook both sides about 3-5 minutes until center is at proper temperature to safely eat. Be careful not to burn the bread crumbs!
6. Enjoy!
7. Done and ready to serve!

Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. Dredge chicken breasts in flour once more; shake off excess. Dredge, Dip and Roll Start by dredging your chicken pieces through the flour. Dredging simply involves running the dry chicken pieces through the bowl, turning or rolling to ensure all sides are coated, then shaking off any excess. Meanwhile, pat chicken dry with paper towels.

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