20 mintime
Easydifficulty
2Servings
—Rating
Nutrition facts
480 kcalCalories
40 gProtein
25 gCarbs
22 gFat
Approximate values estimated by AI
Pechuga de Pollo Empanada Express
80% authentic · Argentinian-inspired
A simplified and quicker version of the classic breaded chicken breast. This recipe uses fewer steps for breading and a faster cooking method, ideal for a weeknight meal without sacrificing flavor.
Ingredients
Servings2
- Chicken breast cutlets2 (thinly sliced)
- All-purpose flour1/2 cup
- Egg (beaten)1 large
- Seasoned breadcrumbs1 cup
- Olive oil (for frying)2 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
Steps
- 1
Season chicken cutlets with salt and pepper.
- 2
Place flour in a shallow dish. Place beaten egg in another, and seasoned breadcrumbs in a third.
- 3
Quickly coat each cutlet: dredge in flour, dip in egg, then press into breadcrumbs.
- 4
Heat olive oil in a skillet over medium-high heat.
- 5
Fry cutlets for 3-4 minutes per side, until golden brown and cooked through. Due to thinness, they cook quickly.
- 6
Serve immediately.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
