Breaded Boneless and Skinless Chicken Breasts


by: Sara Joe

Breaded chicken and veal have a bad name because most of us have tasted indifferent weinerschnitzel or same version of veal scalappine overcooked in burned vegetable oil. In fact, a properly breaded chicken breast cooked in clarified butter is one of the most satisfying ways to cook chicken. Makes 4 main-course servings.


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serves: 4

4 slices dense-crumb white bread (such as Pepperidge Farm Original White Bread, crusts removed)

1/3 cup flour

1 egg

2 teaspoons salt


4 boneless (skinless chicken breasts)

4 tablespoons clarified butter

Nutrition Facts
Breaded Boneless and Skinless Chicken Breasts

Servings Per Recipe: 4

Amount per Serving

Calories: 156

  • Total Fat: 12.7 g
  •     Saturated Fat: 7.7 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 71.7 mg
  • Sodium: 1306.3 mg
  • Total Carbs: 8 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 0.1 g
  • Protein: 2.6 g

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1.  Cut the bread slices into quarters, place on a sheet pan, and heat in a 200°F oven for about 10 minutes, or just long enough to eliminate some of their moisture but not dry them out. Let cool. Process the bread in a food processor for about 1 minute, or until finely ground, then pass the crumbs through a fine-mesh strainer or a drum sieve so they are fine and uniform.

2.  Put the bread crumbs and the flour on 2 separate plates. In a soup plate or small baking dish, beat the egg with the salt and a few grinds of pepper. Flatten each breast by pounding the thicker end with the side of a cleaver until the breast is of even thickness.

3.  Working with 1 breast at a time, coat the breast with flour, pat off the excess, and dip it in the egg. Hold the breast above the egg by pinching one end, and then with the thumb and index finger of your other hand, wipe off any excess egg. Lay the breast down on the bread crumbs, wipe your hands to avoid getting egg into the crumbs, and carefully turn the breast over to coat it on the other side. As the breasts are coated, place them on a plate.

4.  In a skillet (preferably nonstick), heat the clarified butter over medium to high heat. Gently add the breasts, most attractive side down, and cook, turning once, for 3 to 6 minutes on each side, or until evenly golden brown and firm to the touch. Don't use tongs to turn the breasts, as they will tear the coating. Instead, use a spatula and your hand. Drain briefly on paper towels and serve immediately.

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