Breaded Chicken Breasts

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 whole chicken breasts
  • Salt and freshly ground black pepper
  • All-purpose flour
  • 2 eggs
  • 1 teaspoon water
  • 2 cups soft fresh bread crumbs
  • ½ cup butter
  • Lemon wedges and parsley


    1. Have the butcher split the breasts into halves and remove the bones. This will produce six pieces of boned chicken breast. Place each breast half between pieces of wax paper and pound thin with the flat side of a heavy knife.

    2. Sprinkle the chicken with salt and pepper and dredge with flour. Combine the eggs with the water and beat lightly with a fork. Dip the chicken into the egg mixture and then into the bread crumbs. Pound lightly with the flat side of a knife to make the crumbs adhere. The breaded chicken may be placed on a rack and dried briefly in the refrigerator.

    3. Melt the butter in a large skillet and cook the chicken over moderate heat until it is golden brown on all sides. If the chicken breasts are thin enough, further cooking will not be necessary. If they are relatively thick, place them in a preheated moderate oven (350°F.) for five to ten minutes. Serve hot, garnished with lemon wedges and parsley.