Breading and sauteing in butter is an
excellent way to prepare boneless and skinless chicken breast. The
breading traps the delicious lightly browned, hazelnut-flavored butter and
flavors the mild-tasting white meat. Breading also allows you to brown
over a relatively low heat (breading browns at a lower temperature than
the flesh), which makes it easier to brown the breasts without overcooking
and protects them from drying out. Boned chicken breasts can usually be
found at the supermarket, but you'll get more for your money if you start
with a whole chicken or whole bone-in chicken breasts and bone the breasts
yourself. In any event, breasts should be lightly pounded to an even
thickness so that they cook evenly.
Kitchen Notes and Tips -
Breaded chicken breasts require a fair
amount of fat to brown evenly. Add enough butter or oil to the pan to come
to a depth of about 1/8 inch.
Saute over medium - not high - heat. If the
breading browns too quickly, turn the heat down; if not quickly enough,
raise the heat slightly.
Saute in whole or clarified butter; with
clarified butter, there won't be any dark specks of milk solids clinging
to the breading. Extra virgin olive oil can also be used.
Serve the breasts with lemon wedges and a
You'll get the best results if you use fresh
For a different flavor, replace the flour
with porcini powder or grated Parmesan cheese, or a mixture of half bread
crumbs and half grated Parmesan.
Sauteing Boneless Chicken Breast
1. Place each chicken breast between 2 sheets of waxed
paper or plastic wrap and gently flatten the thick end with the side
of a cleaver so the whole breast is of the same thickness. Don't
overdo it. If the chicken is too thin, it will dry out.
2. Coat each breast on both sides with flour and pat off
Dip the chicken in beaten egg that has been well seasoned with salt
Coat the breasts on both sides with fresh bread crumbs.
Saute the breaded chicken breasts in clarified butter or extra
virgin olive oil over medium heat, until golden brown and firm to
the touch which is about 3 to 4 minutes on each side, turning once.
Turn gently with tongs so you don't tear the breading.