Filet z Kurczaka w Panierce

Ingredients · 4 servings

• 800 gChicken breast fillet, butterflied and flattened
• 2Egg, beaten
• 100 gBreadcrumb, fine
• 60 gWheat flour
• 120 gSunflower oil
• 8 gSalt
• 2 gBlack pepper, ground

Equipment

stovetop, cutting board, knife, meat mallet, shallow bowl, frying pan, tongs, instant-read thermometer, fork, paper towel, plate, serving plate

Instructions

1. 1
   Mise En Place

   Gather chicken, egg, breadcrumb, flour, oil, salt, and pepper; set out a board, knife, mallet, 3 bowls, pan, tongs, and thermometer. · 5 min

   What to look for: All ingredients measured and tools within reach

2. 2
   Flatten Chicken

   Butterfly each chicken breast fillet with a knife, open it flat, then pound gently to an even 1.5 cm thickness. · 5 min

   What to look for: Fillets are wide, flat, and evenly thick

3. 3
   Season Fillets

   Season both sides of every flattened fillet with salt and black pepper, keeping the layer even from edge to edge. · 2 min

   What to look for: Seasoning is lightly visible across both sides

4. 4
   Set Breading

   Beat the egg in 1 shallow bowl, spread wheat flour in a 2nd, and place fine breadcrumb in a 3rd for a clean breading line. · 3 min

   What to look for: Three separate bowls are ready in flour, egg, breadcrumb order

5. 5
   Bread Fillets

   Coat each fillet in flour, dip in beaten egg, then press into breadcrumb until fully covered and dry to the touch. · 5 min

   What to look for: Breadcrumb coating fully covers the chicken with no wet patches

6. 6
   Heat Oil

   Heat sunflower oil in a wide pan over medium-high heat until it shimmers but does not smoke. · 3 min

   What to look for: Oil moves easily and shimmers across the pan surface

7. 7
   Fry First Side

   Fry the fillets in 1 layer for 4 minutes, leaving space between pieces and keeping the oil at a steady sizzle. · 4 min

   What to look for: Bottom crust is firm and golden at the edges

8. 8
   Turn And Finish

   Turn the fillets and fry for 4 minutes more, then check the thickest part reaches 74°C / 165°F before removing. · 4 min

   When it is done: Insert the thermometer into the thickest part; chicken is safe at 74°C / 165°F.

9. 9
   Drain Briefly

   Drain the fried fillets on paper towel for 2 minutes so the crust stays crisp and excess oil is absorbed. · 2 min

   What to look for: Surface oil is absorbed and the crust remains crisp

10. 10
    Serve Hot

    Serve the breaded chicken fillets hot, with the crisp coating intact and no sauce needed. · 1 min

    What to look for: Fillets are hot, golden, and crisp on the plate