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Pechuga de Pollo Empanada with Chimichurri
85% authentic · Argentinian Fusion
A flavorful twist on the classic breaded chicken breast, featuring a vibrant and herbaceous chimichurri sauce served alongside. The fresh, zesty chimichurri cuts through the richness of the crispy empanada.
Ingredients
- Chicken breast2 boneless, skinless
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs1.5 cups
- Vegetable oil (for frying)1/2 cup
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh parsley (for chimichurri)1 cup, chopped
- Garlic (for chimichurri)2 cloves, minced
- Red wine vinegar (for chimichurri)2 tablespoons
- Olive oil (for chimichurri)1/4 cup
- Dried oregano (for chimichurri)1 teaspoon
- Red pepper flakes (optional, for chimichurri)1/4 teaspoon
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.
- 6
Make chimichurri: While chicken fries, combine chopped parsley, minced garlic, red wine vinegar, 1/4 cup olive oil, oregano, and red pepper flakes (if using) in a small bowl. Season with salt and pepper to taste.
- 7
Drain and serve: Remove chicken from skillet and place on a wire rack to drain. Serve immediately with a generous dollop of chimichurri sauce.
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