المقادير
Method
- Season the chicken fillets with salt, pepper, garlic, and paprika, then let them rest for a little while.
- Set up three plates: the first with flour, the second with beaten egg, and the third with breadcrumbs.
- Coat each fillet in flour, then egg, then breadcrumbs, pressing firmly so the coating sticks well.
- Heat the oil over medium heat and fry the fillets until golden on both sides and the chicken is cooked through.
- Lift the escalopes onto paper towels to drain off the excess oil.
- Serve hot with lemon wedges and fries or a salad.
ملاحظات
Medium-temperature oil guarantees a golden crust and chicken cooked through, without burning.
Pressing the breadcrumbs firmly makes the crust hold together better.
You can also bake the escalopes in the oven for a lighter version, after brushing them with a little oil.
Pressing the breadcrumbs firmly makes the crust hold together better.
You can also bake the escalopes in the oven for a lighter version, after brushing them with a little oil.