How delicious to cook chicken fillet in breadcrumbs?

Chicken fillet in breading is prepared quickly, andturns out gentle and juicy. It is recommended to make such meat product for a festive table as a snack or the main hot dish with any hearty garnish.

Tender chicken fillet in breading: a recipe for step by step cooking

Required ingredients for the dish:

• chicken breast, chilled or frozen - 600 g;
• milk fresh 3% - 120 ml;
• chicken large egg - 1 piece;
• Wheat flour sifted - 2-3 large spoons;
• bread crumbs - 2/3 of a faceted glass;
• hard cheese - 70 g;
• sunflower odorless oil - 85 ml (for roasting dishes);
• salt, red pepper, dried fennel - 2 dessert spoons.

Process of processing poultry meat

Before you cook chicken inbreading, you want to buy breasts in the amount of 600 grams, carefully wash them and carefully separated from the skin and bones. After that, the meat should be cut into portions and if desired, slightly to beat them with a hammer (you can not beat). Further processed breast needs to be well rubbed with common salt, dried dill and red fragrant pepper.

The process of cooking batter

That the chicken fillet in a breading well seizedwith breadcrumbs and other free-flowing ingredients, it is recommended to lower it in advance in a liquid stew. To make such a test, it is necessary to whip one large egg, and then pour fresh milk to it and pour in wheat flour. As a result of such actions you should form a liquid, but a viscous base.

Preparation of the remaining ingredients

Для того чтобы приготовить куриное филе в сырной breading, it is also required to grate the dairy product finely. In addition, it is necessary to prepare a flat plate, into which it is necessary to pour breadcrumbs.

The process of forming and frying the dish

After all the ingredients have beenprepared, should proceed to the formation and frying of the dish. To do this, you need to take one piece of chicken fillet, completely dip it into a liquid stew, and then from 2 sides get wet in grated cheese and breadcrumbs. By analogy, all the other semi-finished products from meat are made.

When all the pieces of fillets are prepared, theirit is required to accurately lay out on a frying pan with boiling sunflower oil. Fry this product until the chicken breasts are completely soft and covered with an appetizing crust.

After all the semi-finished products are fried,they are recommended to dab about paper towels and completely deprive fat. Next, the fragrant breasts should be placed on a plate and put a little bit of grated cheese on top of them.

How to properly serve the table

Chicken fillet in breading served for lunchThe table is in hot condition, along with a rich side dish of crumpled potatoes or boiled pasta. To prevent such a dish from getting too dry, it is recommended to prepare a creamy sauce separately. To do this, you need to beat fat cream with sour cream, sprinkle a little wheat flour and spices, and then bring to a boil.