![]() ![]() ![]() If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165☏). Double check them to make sure there is no pink in the middle. Again, do not lift the lid do not peek.Īfter the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren’t dried out in the least. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Do not lift the lid do not peek.Īfter 10 minutes have elapsed, turn off the heat. This allows you to dredge in flour, dip in. Prepare the coatings for dredging and place them in separate shallow dishes. Set a timer for 10 minutes, and walk away. Follow these simple steps for breading food: Step 1: Prep the Ingredients. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). When it is quite hot, add the olive oil and butter. Heat the sauté pan over medium-high heat. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour. Mix about a half teaspoon of salt in with the flour along with a little pepper and the remaining dry seasonings you’ve chosen to taste. Cook for 4 minutes on each side (or until no longer pink inside) and serve. Heat oil in frying pan on medium-high heat. Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed. Lightly salt and pepper the chicken breasts, you may also use some of your dry seasonings on them. For an even crispier crust, dredge with flour again and pass through egg mixture one more time. ![]() Pound the chicken breasts to an even thickness with the handle or flat of a knife. ![]()
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