Breaded and Floured Boneless Chicken Breasts

You can also coat boneless, skinless chicken breasts with flour, egg, or bread crumbs, or all three, which will give the breasts more texture and, depending on what you sauté them in, more flavor. A simple dredging in flour will make the chicken breast a bit crispier and will allow you to sauté it on a slightly lower heat than if you were cooking it with no coating at all. If you then dip it in egg, a treatment the French call à la parisienne, you can cook it on relatively low heat. You will have made it richer but also more flavorful. Last, if you decide to give it a final coating with bread crumbs after you have dipped it in egg, or à l’anglaise, you must cook it gently so the breading doesn’t burn. Here are the tricks for magnificent breaded chicken: