Crispy outside, tasty inside: irresistible chicken breast with rosemary bread crumbs!
(4 servings / 45 minutes)
4 boneless, skinless chicken breasts
1 cup home-made bread crumbs or Panko
1 tbs. minced fresh rosemary
1 tbs. grated lemon peel
salt an pepper to taste
1 egg, scrambled
1/3 cup milk
3 tbs. olive oil
½ cup white wine
1 – In a bowl, mix bread crumbs, rosemary, salt, pepper and lemon peel.
2 – In a second bowl, mix egg and milk.
3 – One at a time, dip chicken breast in the egg mixture and roll it in the bread crumb until it's well coated on both sides.
4 – Over medium-high, heat olive oil in a large skillet and add chicken, cooking until golden brown (for about 3 minutes per side).
5 – Add wine and reduce heat to low. Cover and let it cook until chicken is fully cooked (about 6 to 8 minutes).
6 – Open lid and let all reminiscent liquid evaporate.
7 – Serve, squeezing a little bit of lemon juice on top.
- Some side dishes options are: risotto, pasta, mashed potatoes and green salad.
*I learned this recipe in an Italian cooking class I took in 2009. The instructor, Matthew Hamby, authorized me to post this recipe here. Thanks, Matthew.
Original recipe (in Portuguese): Filé de Frango Crocante.