Breaded chicken breast
February 9, 2016
Break the eggs above a bowl and add 1 ½ tablespoon Marne Dutch Mustard, a little dash of milk and the olive oil.
- Prep: 5 mins
- Cook: 15 mins
1Break the eggs above a bowl and add 1 ½ tablespoon Marne Dutch Mustard, a little dash of milk and the olive oil. Mix with a whisk until the mixture smoothens. Cut the chicken filet in long pieces of equal size. Sprinkle the sieved flour on the pieces of chicken and knead lightly together. The flour ensures that the egg and breadcrumbs adhere better to the chicken, making it more crunchy and crisp.
2Sprinkle the breadcrumbs in a bowl. Dip the chicken pieces one by one in the beaten egg mixture. Let the moisture drain and lay the chicken in the breadcrumbs. Turn all the chicken pieces around through the breadcrumbs. Spread the pieces out on a serving plate and let them rest for a while. Take a large frying pan, preferably with non-stick coating, and add a generous amount of olive oil and a bit of (cooking)butter and bring them up to temperature. Now put all the pieces one at a time in the pan and keep turning them over. Bake them crispy, but reduce the heat when the breadcrumbs get a brown color. The chicken is cooked if it bends a little when you press it with the spatula.
3This dish tastes excellent with camembert sauce, which is also described on the website.
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