Breaded Boneless and Skinless Chicken Breasts

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Breaded chicken and veal have a bad name because most of us have tasted indifferent weinerschnitzel or some version of veal scaloppine overcooked in burnt vegetable oil. In fact, a properly breaded chicken breast cooked in clarified butter is one of the most satisfying ways to cook chicken.


  • 4 slices dense-crumb white bread such as Pepperidge Farm, crusts removed
  • cup flour


Cut the bread slices into quarters, place on a sheet pan, and heat in a 200°F oven for about 10 minutes, or just long enough to eliminate some of their moisture but not dry them out. Let cool. Process the bread in a food processor for about 1 minute, or