Back to Breaded Chicken Breasts All Reviews for Breaded Chicken Breasts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 breaded chicken breasts
Ingredients Ingredient Checklist 3 large eggs Coarse salt 1/3 cup all-purpose flour 3 1/2 cups fresh breadcrumbs 1 cup vegetable oil 8 thin chicken cutlets (about 1 1/2 pounds total) Lemon wedges, for serving (optional)
Cook’s Notes Making breadcrumbs: For 3 1/2 cups, pulse 9 slices white bread in a food processor until fine crumbs form.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 breaded chicken breasts
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
breaded chicken breasts
breaded chicken breasts
Ingredients
Ingredients
- 3 large eggs Coarse salt 1/3 cup all-purpose flour 3 1/2 cups fresh breadcrumbs 1 cup vegetable oil 8 thin chicken cutlets (about 1 1/2 pounds total) Lemon wedges, for serving (optional)
Directions
In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.
Cook’s Notes Making breadcrumbs: For 3 1/2 cups, pulse 9 slices white bread in a food processor until fine crumbs form.
Cook’s Notes
Making breadcrumbs: For 3 1/2 cups, pulse 9 slices white bread in a food processor until fine crumbs form.
Reviews (8)
Add Rating & Review 291 Ratings 5 star values: 54 4 star values: 48 3 star values: 106 2 star values: 70 1 star values: 13
Reviews (8)
Add Rating & Review 291 Ratings 5 star values: 54 4 star values: 48 3 star values: 106 2 star values: 70 1 star values: 13
Add Rating & Review
291 Ratings 5 star values: 54 4 star values: 48 3 star values: 106 2 star values: 70 1 star values: 13
291 Ratings 5 star values: 54 4 star values: 48 3 star values: 106 2 star values: 70 1 star values: 13
291 Ratings 5 star values: 54 4 star values: 48 3 star values: 106 2 star values: 70 1 star values: 13
5 star values: 54 4 star values: 48 3 star values: 106 2 star values: 70 1 star values: 13
Martha Stewart Member Rating: 5 stars 03/22/2019 This recipe and demo make it look perfectly easy! Martha Stewart Member Rating: 5 stars 09/14/2018 I subbed panko and I thought they were great! Martha Stewart Member Rating: Unrated 03/05/2011 I'm glad I read your comments. I agree there looks like a lot of salt so I will take your advice and cut back. Bekagram Martha Stewart Member Rating: Unrated 03/03/2011 What would be good to serve with this? Martha Stewart Member Rating: Unrated 03/01/2011 I have made this many times, we are jewish and call this dish chicken shnitzel. I do agree with erasure though, it doesn't need all that salt. I have never added salt to the egg or the flour, just a little to the breadcrumbs along with other spices, and lately I've been baking it instead of frying for health reasons, and it is almost as tasty...almost, not quite. Martha Stewart Member Rating: Unrated 03/01/2011 I find that some of the recipes here are too salty for my tastes too. I just use less. I bet a touch a parmesan cheese, instead of the salt, would be good as well as a few herbs. Martha Stewart Member Rating: Unrated 03/01/2011 Why so much salt? I've made this recipe without any salt, and it's equally delicious. Try adding some herbs to the breadcrumbs, too! Martha Stewart Member Rating: Unrated 05/05/2010 This breading for chicken is delicious, although I needed less breadcrumbs and more flour. It is crispy and a treat to eat.Martha Stewart Member
Rating: 5 stars 03/22/2019
This recipe and demo make it look perfectly easy!
Rating: 5 stars
Rating: 5 stars 09/14/2018
I subbed panko and I thought they were great!
Rating: Unrated 03/05/2011
I’m glad I read your comments. I agree there looks like a lot of salt so I will take your advice and cut back. Bekagram
Rating: Unrated
Rating: Unrated 03/03/2011
What would be good to serve with this?
Rating: Unrated 03/01/2011
I have made this many times, we are jewish and call this dish chicken shnitzel. I do agree with erasure though, it doesn’t need all that salt. I have never added salt to the egg or the flour, just a little to the breadcrumbs along with other spices, and lately I’ve been baking it instead of frying for health reasons, and it is almost as tasty…almost, not quite.
I find that some of the recipes here are too salty for my tastes too. I just use less. I bet a touch a parmesan cheese, instead of the salt, would be good as well as a few herbs.
Why so much salt? I’ve made this recipe without any salt, and it’s equally delicious. Try adding some herbs to the breadcrumbs, too!
Rating: Unrated 05/05/2010
This breading for chicken is delicious, although I needed less breadcrumbs and more flour. It is crispy and a treat to eat.
All Reviews for Breaded Chicken Breasts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Breaded Chicken Breasts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
