Filetes de pollo finos y crujientes (en 3 minutos)
Si odias el proceso de empanado de tres pasos para hacer filetes de pollo, esta receta es para ti. ¿El secreto? Sustituye la harina y el huevo por una simple mezcla de mayonesa y mostaza. No te preocupes, el sabor de la mayonesa no se nota, pero sus propiedades adhesivas son incomparables. El uso de pechugas cortadas finamente hace que el proceso de cocción sea excepcionalmente rápido: no más de 90 segundos por lado.
Ingredientes
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 6 thinly sliced chicken breasts (about 1.5 lbs), see notes above
- 1 cup panko bread crumbs, plus more as needed
- Kosher salt and freshly cracked black pepper to taste
- extra-virgin olive oil
Preparación
- 1
In a large bowl, whisk together the mayonnaise and mustard. Add the chicken breasts and turn to coat them evenly.
- 2
Pour the bread crumbs onto a sheet pan. Lay the breasts on the panko in a single layer. Flip, pressing the crumbs to adhere. If necessary, sprinkle more panko over the top to ensure the breasts are evenly coated in crumbs. Season the top side of the breasts with salt and pepper.
- 3
In a large skillet, heat 3 to 4 tablespoons of oil over high heat. When it shimmers, add the chicken breasts seasoned-side down, as many pieces as can fit without crowding. Season the top side with salt and pepper, and cook for 90 seconds. (See notes above.) Flip. Cook for 90 seconds more. Transfer cooked chicken to a clean plate.
- 4
Repeat this process with the remaining breasts. I do like to wipe out the pan and start with clean oil to prevent the second batch of chicken from getting coated in burnt crumbs.
- 5
Serve immediately.
Cocínala con la receta original
Esta receta es de alexandracooks.com. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
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