Ingredients (for 2 people)
- 300 g chicken breast as 2 fillets of 150 g, 1 cm thick
- 1 egg (55 g)
- 60 g breadcrumbs
- 30 g wheat flour
- 150 ml sunflower oil
- 2 g salt and 1 g black pepper
- 1 lemon to serve
Method
Hob power: the scale goes from 1 (lowest) to 9 (highest). If your hob has another scale, use 1-2 for very gentle heat, 4-5 for medium and 7-9 for high.
1.- Flatten the fillets with a rolling pin between two sheets of paper until 1 cm thick. Season with 2 g of salt and the pepper.
2.- Set out 3 shallow bowls: one with flour, one with beaten egg and one with breadcrumbs.
3.- Dip each fillet in flour (shaking off the excess), then egg, then breadcrumbs, pressing well.
4.- Heat 150 ml of oil in a 26 cm pan on power 7 of 9 for 3 minutes (about 170 °C).
5.- Fry the fillets 3 minutes per side, one at a time, until golden, and drain on paper towel.
6.- Serve at once with lemon wedges.
Origin and history of breaded fillets
They resemble the Italian milanesa, linked to Milan, and the Viennese schnitzel, or Wiener Schnitzel. In Spain and Latin America they go by different names: breaded fillets, milanesas or san jacobos when they have ham and cheese inside.
Best time to eat them
They are eaten all year. It is a very family dish, typical of weekday meals and children’s menus.
Tips and common mistakes
Dry the meat well before flouring and press the breadcrumbs so they do not come off. If you prefer the oven, bake at 200 °C for 15 minutes with a drizzle of oil on top.
You may also like: Valencian paella, Pasta carbonara, Stewed lentils.