Recipe: Appetizing Pan-Fried Breaded Chicken Breast

Pan-Fried Breaded Chicken Breast. This recipe is a must for your weeknight dinner rotation! Cooking time will vary depending on how thick your chicken is. Egyptian Chicken Panne (Breaded Fried Chicken Breasts).

Italian-seasoned bread crumbs coat this pan-fried chicken dish that is quick and easy to prepare for weeknight dinner the whole family will love. Thin chicken cutlets are breaded in parmesan, egg, and panko bread crumbs, then pan fried until crispy! If you're someone who's often short on time You can buy chicken cutlets from the store, or you can cut them yourself by slicing a chicken breast in half through the middle, so you get a thin, flat. You can cook Pan-Fried Breaded Chicken Breast using 4 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pan-Fried Breaded Chicken Breast

It's 1 of Chicken Breast.
Prepare 1 cup of Bread Crumbs (flavor of choice).
You need 1 of egg.
Prepare 1 tbsp of olive oil, extra virgin.

Dip chicken breast in egg wash, then bread crumbs. Take chicken breast, dip in egg batter then shake in bread crumbs until coated. Then pour olive oil in fry pan and heat at medium. This pan-fried chicken breast recipe is the most used recipe in our family.

Pan-Fried Breaded Chicken Breast instructions

Beat egg until consistent texture.
Dip chicken into egg mixture to coat the breast evenly. Let sit in mixture for about a minute.
While chicken is sitting, take bread crumbs and spread over a flat surface (plate, cutting board, etc). Layer should be a little larger than the area of the chicken breast.
Take coated chicken breast and lay over the bread crumbs. Do this on both sides and evenly cover the entire chicken with the crumbs..
Place covered breast on a pan in medium heat with the olive oil. For faster cooking, cover the pan between flips. Cook both sides about 3-5 minutes until center is at proper temperature to safely eat. Be careful not to burn the bread crumbs!.
Enjoy!.

It's simple, easy and crazy quick to make. Getting a pan-fried chicken breast come out tender and succulent has always been a problem for me. If you can do it, please, let me know your secret. I want to make some fried chicken breast for sandwiches, but don't have a deep fryer. What's the best way to do this in a pan?