Breaded Boneless and Skinless Chicken Breasts

Name: Breaded Boneless and Skinless Chicken Breasts
Yield: Makes 4 Main-Course Servings
Ingredients: 4 slices dense-crumb white bread such as Pepperidge Farm, crusts removed; 1 egg; ⅓ cup flour; 4 tablespoons clarified butter; Pepper; 4 boneless, skinless chicken breasts; 2 teaspoons salt

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Cooking

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.

Ingredients

4 slices dense-crumb white bread such as Pepperidge Farm, crusts removed
⅓ cup flour

Main course

Method

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