Egg-Battered Chicken Breast

Cooking method

1. Step 1:

   

   Gather your ingredients. It's best to buy the chicken breast chilled, so you can be sure it's fresh and good quality. Rinse the meat, trim off any membrane and fat, remove any bones, and cut the flesh into small portion-sized pieces about ⅜ inch (1 cm) thick. Rinse again and pat dry with paper towels.

2. Step 2:

   

   Pound each piece of chicken with a meat mallet on both sides. To keep the meat from spattering, you can put it in a bag or wrap it in plastic and pound it through that. Rub the meat with the seasonings: ground black pepper and paprika, or use a ready-made poultry seasoning.

3. Step 3:

   

   Crack the egg into a deep bowl and add a pinch of salt. Beat it with a fork, whisk, or mixer until smooth and evenly blended — you don't want foam, just a fully combined egg.

4. Step 4:

   

   Put the breadcrumbs (or flour) on a plate. Breadcrumbs give the meat a more appetizing, crisp crust. Dip each piece of chicken in the egg so it's coated all over, then dredge it in the breadcrumbs.

5. Step 5:

   

   Pour the oil into a skillet and heat it well. Add the chicken and fry over high heat for five minutes per side, until a crust forms. Then reduce the heat to medium, cover the pan, and cook for another five minutes so the meat cooks through inside.

6. Step 6:

   

   Take the chicken out of the pan and first set it on a plate lined with paper towels to blot the excess oil, then transfer it to a serving dish. Serve the chicken with any side you like — boiled rice, mashed potatoes, buckwheat, or braised vegetables all work well. Or, for something lighter, serve it with fresh vegetables or a salad. Enjoy!