Langsung ke konten utama

PARMESAN CRUSTED CHICKEN


PARMESAN CRUSTED CHICKEN 

Chicken Parmesan is an incredibly low-carb, Keto-approved gluten-free recipe. Skinless and boneless chicken breasts are immersed in an aromatic soap mixture for a complete explosion of taste before being coated with Parmesan.

INGREDIENTS

A HEN:

1 pound 500 g chicken breasts, (2 large breasts)
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
Season with salt and pepper

EGG WASH:

2 eggs
1 clove garlic, minced
1/2 teaspoon Italian seasoning
Salt and pepper to taste

COATING:

1 cup fresh grated Parmesan cheese
1/2 cup almond flour, (not almond flour)

COOK:

2 tablespoons of olive oil
1 tablespoon of oil

INSTRUCTIONS

A HEN:

  1. Cut each chicken breast in half horizontally to make 4 fillets. Season generously with Italian seasoning, onion powder, salt and pepper. Set aside.

EGG WASH:

  1. In a shallow bowl, combine the eggs, garlic and Italian seasoning. Season with a pinch of salt and pepper. Place the chicken in a washing egg and set aside for pickling. *

COATING:

  1. Combine the parmesan cheese and almond flour in a separate shallow bowl.

COOK:

  1. Using a fork or tongs, take one of the pieces of chicken breast and let the excess eggs drain. Dredge in the Parmesan mixture, gently squeezing the chicken into the coating with the back of the fork, then turn and repeat. Shake off excess coating and repeat with remaining pieces of chicken.
  2. Heat the oil and butter in a large skillet or skillet over medium heat. Fry 2 pieces of chicken at a time (about 4 minutes). Do not move the chicken, as the coating may peel off the surface of the chicken before it can stick!
  3. Once the coating has become crispy, golden and hardened, turn over and continue to roast on the other side until it becomes golden and browned.
  4. Repeat with the remaining chicken breast.

NOTES

TIP

To check if you have golden chicken underneath, lightly push with a spatula 3 minutes after cooking. If it slides or slips in the grease, use non-stick forceps to check the angle of the chest to check. If golden, flip and repeat.

Make Ahead:

* If time permits, pickle the chicken overnight in an egg wash for a deeper flavor. Cover with a wrap and refrigerate, then take it out at least 15 minutes before cooking to facilitate cooling.
You can completely fry the chicken in the air!
  1. Preheat the fryer to 400 ° F (200 ° C).
  2. Raw crumb chicken spray spray with olive oil.
  3. Place two chicken breasts in a fryer basket in one layer. Cook for 7 minutes.
  4. Turn the chicken breasts over and fry in the air for another 3-4 minutes or until the chicken reaches an internal temperature of 165 ° F (74 ° C).
  5. Set aside and repeat with the rest of the chicken breasts.


This article is adapted from this site.
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

HEALTHY INSTANT POT MONGOLIAN BEEF

HEALTHY INSTANT POT MONGOLIAN BEEF INGREDIENTS 1 1/2 pound side steak 1/3 cup of liquid coconut aminos or soy sauce 4 cloves of garlic chopped 1 teaspoon of fresh ginger root grated 1/2 cup of water 4 stalks of spring onions (spring onions) 4 tablespoons of honey 1 tablespoon of cornstarch 2 cups of broccoli flowers chopped into small pieces Sesame top optional 2 cups of quionoa or brown rice optional to serve INSTRUCTION Cook the brown rice or quinoa according to the package insert and set aside. Cut the flank steak thinly against the grain and set aside. Turn on the instant pot and press the "Saute" button. Let it heat up, then add the steak and briefly fry on each side. While the steak is burning, whisk the coconut aminos or soy sauce with the chopped garlic, chopped ginger and water. When the steak is browned, remove the frying function in the instant saucepan and pour the liquid mixture over the browned steak. Close the lid and press the manual (or quick cook button) on ...
Posting Komentar
Baca selengkapnya

INSTANT POT CHICKEN FRIED RICE

INSTANT POT CHICKEN FRIED RICE Fried rice with instant chicken is a quick and easy dish from one pot. With simple ingredients like rice, chicken, egg, carrots and peas, your family will love this savory recipe! Ideal for dinner for a week or lunch! Ingredients 2 teaspoons of vegetable oil, split 2 eggs whipped 3 garlic cloves, minced 1 1/4 cup chicken stock 1 pound raw chicken breast, 1/2 inch bone 1 cup diced carrots 1 1/2 cups raw jasmine rice, rinse 1/2 cup frozen peas 3-4 tablespoons of soy sauce or tamari without wheat (adjust to taste) 1 teaspoon sesame oil For garnish chopped green onions (optional) spicy sauce, good sriracha steam (optional) Instructions Turn on the Sauté feature in Instant Pot. Heat 1 teaspoon of vegetable oil, then add beaten eggs. Pull out the eggs with a spatula to mix them until fully cooked. Lay the eggs on a plate and set aside. It's okay if there is a little egg at the bottom of the insert. Heat another teaspoon of vegetable oil in the box and add c...
Posting Komentar
Baca selengkapnya

Chicken Avocado Salad Roll Ups

Chicken Avocado Salad Roll Ups Ingredients 2 cups chopped chicken 1 ripe mashed avocado 2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems dry) 1 ½ - 2 tablespoons lime juice 2 tablespoons finely diced red onion 2 green chopped onions Freshly ground black pepper to taste Salt a teaspoon of salt (or more to taste) ½ teaspoon garlic powder 1 ½ tablespoon fresh cilantro or chopped parsley ½ cup grated cheddar cheese 5-6 cakes (8 or 10 inches in diameter) Instructions NOTES: I had enough toppings for 5 lozenges (10 inches in diameter). You can use 6 (8 inches) flat cakes. In a large bowl, combine all the ingredients for the chicken avocado salad. Stir until evenly mixed. Spread the mixture over the tortilla and roll it tightly. Repeat with the remaining salad. Cut a ½ inch slices with a serrated knife. You can chop them right away or store them in the refrigerator until solid (about 30 minutes). Cut easier when chilled. This article is adapted from this site .
Posting Komentar
Baca selengkapnya