Breaded chicken fillets

Ingredients

• 1chicken breast
• 1 smallegg
• 3 tablespoonsbreadcrumbs
• to tastesalt
• to tasteground black pepper
• as neededolive oil, for frying

Instructions

1. 1

   Slice and season

   Slice the chicken breast lengthways into 2 thin fillets. Season both sides with salt and pepper to taste.

2. 2

   Coat in egg

   Beat the small egg in a shallow dish, then coat the chicken fillets in it.

3. 3

   Add breadcrumbs

   Put the breadcrumbs in another dish and coat the chicken in them. For a crisper result, you can leave the coated fillets uncovered in the fridge to rest.

4. 4

   Fry the chicken

   Heat enough olive oil in a frying pan to cover its base. Fry the fillets for 2–3 minutes on each side, adjusting for their thickness, until golden.

5. 5

   Serve straight away

   Serve the breaded chicken fillets immediately.

What are breaded chicken fillets?

In Spain, filetes de pollo empanados are a familiar home-cooked dish: thin chicken pieces coated in breadcrumbs and fried until golden. This version keeps the preparation simple, using egg to help the crumbs cling and olive oil to crisp the outside.

Cutting the breast into two thin fillets helps it cook quickly while giving each piece plenty of crunchy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 52g protein, 6g carbs, 24g fat.

The chicken provides most of the protein, while the breadcrumbs contribute the carbohydrates. The egg and olive oil account for much of the fat; pair the fillets with a generous serving of vegetables for a balanced plate.

Choosing and preparing the chicken

Thin fillets: slice the breast lengthways so the pieces are of a fairly even thickness. This makes them easier to coat and helps them cook through at a similar pace.

Seasoning: add salt and ground black pepper before dipping the chicken in egg. Seasoning the meat directly gives it flavour beneath the breadcrumb layer.

Getting an even coating

Egg layer: beat the egg in a shallow dish and turn the chicken through it so the surface is coated. Let any excess drip off briefly before moving to the crumbs.

Breadcrumb layer: press the fillets into the crumbs so they adhere on both sides. Resting them uncovered in the fridge is optional and can help the coating dry slightly before frying.

Frying for a crisp finish

Oil level: use just enough olive oil to cover the base of the pan, as directed. Heat it before adding the chicken so the coating starts to fry rather than sitting in cool oil.

Batch size: cook the two fillets without crowding the pan. If they do not fit comfortably, fry them one at a time so they brown instead of steaming.

How to tell when they are done

Timing: fry for 2–3 minutes per side, allowing for the thickness of each fillet. Look for a crisp, golden coating and make sure the chicken is cooked through before serving.

Serving: bring the fillets to the table straight away, while their breadcrumb crust is at its crispest.

What to serve alongside

Fresh sides: a green salad, tomatoes or steamed green vegetables add freshness alongside the fried coating. A squeeze of lemon can also brighten the plate.

More substantial sides: serve with potatoes, rice or bread if you want a heartier meal. Keep the side portions in balance with the two chicken fillets.

Recipe notes & tips

• Slice the breast into evenly thick fillets so they cook at roughly the same rate.
• Use shallow dishes for the beaten egg and breadcrumbs to make coating easier.
• Press the breadcrumbs gently onto both sides so they stick well.
• Let excess egg drip off before coating the chicken in breadcrumbs.
• Keep the oil to a layer that covers the base of the pan, as the method specifies.
• Serve as soon as the fillets are fried to enjoy the crisp coating.

Variations

• Add paprika: mix a little into the breadcrumbs for a warm, savoury note.
• Use panko: swap in panko breadcrumbs for a coarser, crunchier crust.
• Add herbs: stir chopped parsley or dried oregano into the breadcrumbs.
• Serve with lemon: add lemon wedges at the table for a fresh contrast.
• Make a sandwich: tuck a cooked fillet into bread with salad leaves.

Common mistakes to avoid

• Uneven slices: thick and thin areas cook at different speeds, so cut the fillets as evenly as you can.
• Patchy egg coating: turn the chicken through the beaten egg until all sides are covered before breading.
• Loose crumbs: press the breadcrumbs gently onto the chicken so they adhere.
• Crowded pan: the fillets may not brown evenly; cook them in separate batches if needed.
• Overcooking: thin fillets cook quickly, so check them after 2 minutes per side and adjust for thickness.
• Waiting to serve: the crust softens as it stands, so serve the chicken immediately after frying.

How to store

Refrigerate cooked fillets in a covered container within 2 hours and use within 3–4 days. Reheat in a frying pan or oven until hot throughout; the coating may be less crisp than when freshly cooked.

Frequently asked questions