Breaded Chicken Breast (Pan-Fried)
Calories: 23
Adjust Servings Here: 6 servings
Description
This breaded chicken breasts are thin slices of chicken in a yogurt marinade and coated in breadcrumbs before being pan-fried until golden and crisp.
Ingredients
Chicken
- 1 kg (4 med) Chicken breast (each divided horizontally into 2 then tenderized with a mallet)
- ½ tsp Salt
- ¼ tsp Pepper
Marinade
- 1 large Egg large
- ¼ cup (120 ml) Greek yogurt plain
- 4 tbsp All-purpose flour
- 1 tsp Mustard paste
- ¼ tsp Kosher salt to taste
- ¼ tsp Pepper to taste
- ⅛ tsp Garlic powder (optional)
- ¼ tsp Lemon zest (optional)
Breadcrumb mixture
- 2 cups Breadcrumbs panko or similar - dry
- ¼ cup Fresh parsley finely chopped
- 2 tbsp Sesame seeds (optional)
- ¼ tsp Salt
- ¼ tsp Pepper
Pan-frying
- 2 tbsp Oil
- 2 tbsp Butter (makes it crispy)
Instructions
- Prepare the Chicken: Slice each chicken breast in half horizontally to create four thinner pieces. Place the chicken pieces between plastic wrap or parchment paper and gently pound them to an even thickness using a meat mallet.1 kg Chicken breast , ½ tsp Salt, ¼ tsp Pepper
- Marinate: In a bowl, whisk together the egg, yogurt, mustard, salt, and pepper. Then, add the flour and combine well, making sure there are no lumps. Add the chicken pieces to the marinade and let marinate for 15 minutes to an hour.1 large Egg, ¼ cup Greek yogurt, 4 tbsp All-purpose flour, 1 tsp Mustard, ¼ tsp Kosher salt, ¼ tsp Pepper, ⅛ tsp Garlic powder, ¼ tsp Lemon zest
- Breading mixture: In a shallow dish or plate, combine the bread crumbs, sesame seeds, and parsley. Season with salt and pepper. Combine well.2 cups Breadcrumbs, ¼ cup Fresh parsley, 2 tbsp Sesame seeds, ¼ tsp Salt, ¼ tsp Pepper
- Coat chicken: Using a fork, pick a piece of chicken from the marinade and generously coat it with the breadcrumb mixture.
- Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot. Add the chicken pieces to the skillet in a single layer. Cook for 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken on a clean paper hand towel to absorb excess fat.2 tbsp Oil, 2 tbsp Butter
- Serve: Remove the chicken from the skillet and let it rest for a few minutes before serving. Serve with your choice of sides, such as a fresh salad, roasted vegetables, or mashed potatoes.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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