Breaded chicken fillet, no frying, save calories

Baked Milanese chicken fillet, without frying, prepared in the oven, they are crunchy, dry and much healthier, with fewer calories

Breaded Chicken Fillet Without Frying

By Cris Muratori and Manu Boffino, from Bake and Gourmet Cake, site of recipes, menus and shopping lists, partner of TERRA Degusta. A crispy, golden brown breaded chicken fillet that doesn’t need to be fried. Put your health first, without losing flavor and crunchiness.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
• Mount HERE the online meal menu is practical and you SAVE at the supermarket.
• PORTION: 2. To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 cutting board, 1 meat batter, 3 bowls or soup plates, 1 or more baking trays.
• EQUIPMENT: conventional

WATCH HOW TO MAKE MILAN STEAK without frying. See here at TERRA DEGUSTA.

INGREDIENTS, CLICK HERE TO SEE THE SHOPPING LIST, Free.

Baked Milanese Chicken Fillet Ingredients:

• 400 g chicken fillet, cleaned, 2 pieces per person
• lemon to taste
• salt
• pepper

Baked Milanese Ingredients:

• ¼ cup wheat flour
• 1 egg, diluted in a little filtered water
• salt
• ¼ tbsp (coffee) paprika
• ½ cup (tea) of breadcrumbs or panko flour, or just enough for breading.
• oil

PRE-PREPARATION:

1. Start by preparing and seasoning the chicken fillet steaks (see preparation).
2. Separate the other ingredients and utensils for the recipe.
3. In a bowl or deep plate, put the wheat flour.
4. Beat the egg with a little salt in another bowl or deep plate.
5. Place the breadcrumbs or panko flour mixed with the paprika in a third bowl or deep plate.
6. Grease the pan(s) with oil.
7. Preheat the oven to 220°C.

PREPARATION:

Chicken fillet steaks (this step must be done before continuing the pre-preparation):

1. Open chicken fillet steaks – 2 units per person, about 100 g each.
2. Line a cutting board with plastic wrap and also the meat batter.
3. Arrange the chicken steaks on the cutting board, cover them with plastic wrap and pound them until they are thin and of an even thickness.
4. Season with lemon, salt and pepper.
5. Book while you finish the pre-preparation (step 2).

Baked Milanese chicken fillet:

1. Dip the chicken fillets in the wheat flour first and shake off the excess.
2. Then in the beaten egg and drain.
3. Roll in breadcrumbs or panko and press down well so they are well breaded.
4. Arrange on one or more buttered trays, without overlapping them.
5. Drip the oil on each one, in zigzags and with quick movements.
6. Bake in a preheated oven at 220°C for about 25 minutes.
7. After this time, open the oven, turn the chicken fillets and rotate the pan.
8. Continue cooking for another 15-25 minutes or until browned.
9. Turn off the oven and remove the tray(s).
10. Dry with absorbent paper.

FINISHING AND ASSEMBLY:

1. organize the Baked breaded chicken fillets on a serving plate or, if you prefer, distributed directly on the plates.
2. Accompany with a salad dressed to taste.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.