Chicken with parmesan
Ingredients: 400 g chicken breast fillet (I used medallion) 2 egg whites 100 g finely grated parmesan salt and pepper
To prepare a delicious recipe for chicken fillets breaded in a crispy parmesan crust, we will follow a few essential steps. The first step is to take care of the egg whites. In a spacious bowl, we beat the egg whites with a fork, adding a pinch of salt and a little pepper. This combination will help develop the flavors, considering that the parmesan is already salty. The beating should be vigorous so that the egg whites become fluffy and acquire an airy texture.
Meanwhile, we prepare the chicken fillets. Make sure they are well cleaned and dried with a kitchen towel. Now, we take each fillet and first dip it in the beaten egg whites, ensuring it is completely covered. Then, we will roll it in the grated parmesan, which will form a delicious and crispy crust, perfect for adding an extra touch of flavor to the dish.
On the stove, we place a non-stick pan or a grill, which we will lightly grease with a few drops of oil. It is important not to use too much oil; just enough to lightly cover the bottom of the pan to prevent the fillets from sticking. Once the pan is heated, we carefully place the chicken fillets. We let them cook for about 10 minutes on one side until the crust becomes golden and crispy. It is essential not to move the fillets during cooking to allow them to form an even crust.
After 10 minutes, we carefully turn the fillets over to the other side and let them cook for another 10 minutes. This method ensures that the chicken cooks evenly and remains juicy inside. When ready, remove the fillets from the pan and let them rest for a few minutes on a kitchen rack to keep them crispy.
This dish can be served with a fresh salad or sautéed vegetables to create a pleasant contrast between the crispy texture of the chicken and the freshness of the vegetables. Don't forget to add a squeeze of lemon to enhance the flavors. Enjoy your meal!
Tags: chicken meat gluten-free recipes
