Scaloppina di pollo croccante impanata

Ingredienti

• 1 kilogram chicken breast (4 large pieces)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all purpose flour (70 grams)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 teaspoon dried parsley flakes (optional)
• 1.5 cups breadcrumbs (225 grams)
• 1.5 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs
• 1/2 cup vegetable oil (for frying)

Preparazione

1. 1

   --- To Prepare the Escalope Pieces: ---

2. 2

   Place the chicken breast on a stable cutting board. Place your hand flat on top of the chicken breast, and start at the thicker end. Using a sharp chef's knife, start cutting the breast in half while holding the breast down using your palm. Make gentle cuts until you reach the thinner end. You will have 2 flat pieces per chicken breast, that are roughly the same size and thickness. These pieces are called escalopes.

3. 3

   Keep the escalope pieces on the cutting board and place them side by side. Cover them with a layer of plastic wrap, then pound them with a meat mallet, a heavy pan, or a rolling pin.

4. 4

   The escalope pieces should be about half the thickness that it was before pounding. Repeat with the other chicken breasts.

5. 5

   Season the chicken on each side with the salt and pepper.

6. 6

   --- To Prepare the Breading Station: ---

7. 7

   Combine the flour with the salt and pepper in a wide and shallow bowl that will fit the chicken escalope.

8. 8

   Combine the breadcrumbs with the salt, pepper, paprika, onion powder and garlic powder, in a wide shallow bowl. Mix to combine. You may also use any other seasoning that you like.

9. 9

   Whisk the eggs in a wide shallow bowl

10. 10

    Set up your dredging station with the chicken, the flour, the eggs and the breadcrumbs in a row.

11. 11

    --- To Dredge and Cook the Chicken: ---

12. 12

    Dip each chicken piece in the flour and pat it down until well coated on both sides, then dip it into the eggs and flip it so both sides are dipped. Finally, place it in the breadcrumbs and coat with sides. Place the breaded escalope on a large sheet pan and repeat with the rest of the chicken pieces.

13. 13

    In a saute pan over medium low heat, heat up the oil until hot.

14. 14

    Place the chicken escalope in the pan and fry on each side for 2 to 3 minutes, until golden. Depending on the size of your pan, fry the chicken in batches (I only fry 2 at a time) and avoid overcrowding the pan to maintain the oil temperature.

15. 15

    If the chicken is browning too fast, lower the heat. Its best to stick to a medium low temperature to ensure the chicken cooks before the breadcrumbs turn too dark.

16. 16

    Place the fried escalopes on a paper towel lined plate. Repeat until all the chicken is fried.

17. 17

    Serve with a side of fries and cabbage salad.