John Myers
Special Breading for Chicken Breast Fillet
The perfect special breading for chicken breast fillet recipe with a picture and simple step-by-step instructions.
- 3 Pc. Chicken breast fillets whole breast)
- 200 g Potato
- 200 g Grated cheese
- 200 g Sheep cheese
- 6 Pc. Eggs
- 200 g Flour
- 1 Pc. Onion red
- Basil leaves
- Salt
- Pepper from the grinder
- Oil for frying
- 100 g Flour for turning
- Wash and dab the meat. Halve the breasts and tap very little.
- Coarsely grate the raw potatoes.
- Put in a bowl: the flour, the grated potatoes, the eggs, the grated cheese, the diced onion, the feta cheese chopped by hand, the plucked basil leaves. Season with salt and pepper.
- Knead the dough well by hand.
- Heat the oil (please do not save).
- Turn the fillets in the flour, then top with the mixture. Pure handwork is required. That’s where it works best.
- After the oil has gotten hot, turn the stove back a little. Then the fillets are placed in the hot oil and fried until golden brown. It sounds a little complicated, but it isn’t. The dough is a bit heavy, so always add something from the mass when frying. It does not have to be covered very thickly.
- I recommend a salad with it, because there is already a lot in the mass.
- I’ve made this type of breading a long time ago, a favorite dish of our family and friends. Since it is always requested, I have expanded the ingredients and definitely not regretted it. The sheep cheese and basil leaves brought a great taste.
- IMPORTANT! I once fried a little dough without meat and I was thrilled (see picture), as a rösti with salad is also very delicious!
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