Breaded chicken fillet
Break the eggs over a bowl and add 1½ tablespoon of Marne Dutch Mustard, a small splash of milk and the olive oil.
Ingredients for 4 People
- Marne Dutch Mustard
- 2 to 3 chicken fillets
- bread-crumbs
- flower
- 2 eggs
- olive oil
- milk
- butter
Preparation method
Break the eggs over a bowl and add 1½ tablespoon of Marne Dutch Mustard, a small splash of milk and the olive oil. Mix the mixture with a whisk until smooth. Cut the chicken fillet into equal sized long pieces. Sprinkle the strips with the sifted flour and lightly knead together. The flour ensures that the egg and breadcrumbs adhere better to the chicken bars. This makes the chicken crispy and crispy. Sprinkle the breadcrumbs in a bowl. Take the chicken pieces one by one through the beaten egg mixture. Allow the loose moisture to drain and place the chicken in the breadcrumbs. Turn the chicken pieces all around through the breadcrumbs. Place all breaded chicken pieces on a flat dish and let them rest for a while. Take a large frying pan, preferably with a non-stick coating, add a generous amount of olive oil and a little (roasting) butter and bring it up to temperature. Now put all the chicken pieces in the pan one by one and keep turning them. When the breadcrumbs brown, turn the heat back slightly and fry the chicken until crispy. The chicken is cooked when it just gives in a little when you press it with the spatula. This dish tastes excellent with the camembert sauce, which is also described on our site.
