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Pechuga de Pollo Empanada (Classic Argentinian)
Traditional dish · Argentinian
Classic Argentinian-style breaded chicken breast, pan-fried to golden perfection. This dish features a crispy exterior and a tender, juicy chicken interior, typically served with a side of lemon wedges.
Ingredients
- Chicken breast2 boneless, skinless
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs (plain or panko)1.5 cups
- Vegetable oil (for frying)1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Lemon wedges (for serving)1 per serving
Steps
- 1
Prepare the chicken: Pound chicken breasts to an even thickness of about 1/2 inch. Season both sides generously with salt and pepper.
- 2
Set up breading stations: Place flour in one shallow dish, whisked eggs in another, and breadcrumbs in a third.
- 3
Bread the chicken: Dredge each chicken breast first in flour, shaking off excess. Then dip in the whisked eggs, ensuring it's fully coated. Finally, press into the breadcrumbs, coating both sides evenly.
- 4
Heat oil: Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 5
Fry the chicken: Carefully place breaded chicken breasts into the hot oil. Fry for 4-6 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
- 6
Drain and serve: Remove chicken from skillet and place on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges.
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