Composition / ingredients
Step-by-step cooking
Step 1:
How to fry a chicken breast steak in a frying pan? Prepare the products. The steak will turn out juicier and tastier if you take chilled meat, it can come out dry from frozen. First of all, wash the chicken breast, dry it and cut each fillet lengthwise into two parts.
Step 2:
Next, process the steaks on both sides with a special culinary tool — a tenderizer. He makes small incisions on the top layer of meat. Make incisions in pairs perpendicular. That is, then vertically, then horizontally. The photo shows the pattern of squares obtained in this way. If you do not have such a tool, then often prick the fillet with a fork. This is done so that the meat absorbs salt and spices better.
Step 3:
Put the chicken breasts in a bowl and fill with cold water or room temperature water. It should cover the whole meat. Add salt and stir in the brine. Tighten the bowl with cling film and leave in the refrigerator for twenty minutes. Or even better — for half an hour.
Step 4:
After this time, drain the water. And be sure to dry the fillet with paper towels, otherwise excessive moisture will not allow it to fry — it will stew.
Step 5:
Heat a frying pan with low sides over high heat. Add vegetable oil and heat it well. Reduce the heat to medium. Put the first batch of steaks in a frying pan.
Step 6:
Once the meat is browned on one side, turn it over on the other. It took me about four minutes.
Step 7:
Put a little finely grated garlic on each steak and sprinkle with Italian herbs. Or any other spices to taste. Fry the steak on the other side for 4 minutes as well.
Step 8:
Then put a little butter on each piece of meat. And, as soon as it melts more than half, turn the steaks over again. Keep them on the fire for just another minute and immediately serve them to the table. As a side dish, vegetables or salad are perfect for them. Bon appetit!
This recipe was shared online by the chef, who lamented, wondering why until now! for many, this is such a problem — to fry a juicy chicken breast?!
I express my sincere gratitude to him. After all, since then, I cook chicken steaks only this way. And it's always a success.
Instead of a regular frying pan, you can use a grill pan. So, on the surface of the steaks it will be possible to form a beautiful ruddy pattern-a cell, for example.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Calorie content of the products possible in the dish
- Garlic - 143 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken breast - 113 kcal/100g
- Italian herbs blend - 259 kcal/100g
