Breaded Chicken Breast, Egyptian

Name: Breaded Chicken Breast, Egyptian - Anuta I.
Ingredients: 2; 4 pieces of chicken breast; boneless / boneless chicken thighs / pork; beef; or fish; 1 large onion; juice from ½; 1 lemon (to taste) or 1 tablespoon mustard; salt; freshly ground pepper; breadcrumbs / crushed cornflakes; ½ teaspoon cinnamon; 2 eggs; 2 tablespoons milk; flour; oil for frying

Meat - Breaded Chicken Breast, Egyptian by Anuta I. - Recipia

To prepare this delicious dish, start by slicing the chicken meat, whether you choose breast, thighs, or a combination of both, into suitable pieces. It is important that these slices are thinner so they cook evenly and become tender. After cutting the meat, use absorbent paper towels to dry it well; this step will help the marinade adhere better to the meat. If you choose to use chicken breast, the slices will not need to be beaten, as their thickness is already optimal for absorbing flavors. In a separate bowl, puree the onion using a fine grater. If you prefer a more pronounced flavor, you can leave it with its juice, adding it to the marinade mixture. Incorporate the lemon juice and season with salt and pepper to taste. The resulting mixture will add a fresh and pleasant flavor to the meat. Coat the meat with this marinade mixture, ensuring it is evenly covered on all sides. It is essential to let the meat marinate for at least 4 hours in the refrigerator; the longer it sits in the marinade, the more flavorful it will become. Ideally, it should be left overnight. Now prepare the three bowls needed for breading the meat. In the first bowl, place the breadcrumbs mixed with a little cinnamon, which will add a unique aromatic note. In the second bowl, beat the eggs well with the milk, ensuring the mixture becomes homogeneous. In the last bowl, place the flour, which will help form a crispy crust. Passing the meat through the flour, then through the egg, and finally through the breadcrumbs will create a delicious crust. Heat the oil in a pan over moderate heat; it is important that the oil is well heated before adding the meat. Fry the chicken slices until they become golden and crispy, being careful to turn them to cook evenly. Once they are ready, remove them to absorbent paper towels to eliminate excess oil. These chicken slices are delicious served hot, alongside a portion of fries or rice and a fresh salad. They can also be enjoyed cold, making them ideal for a quick lunch or snack. The dish is not only tasty but also versatile, as it can be adapted according to personal culinary preferences.