Chicken fillet with Provencal herbs in breading
8 servings
28 minutes
Chicken fillet with Provençal herbs in breadcrumbs is an exquisite combination of tender meat and aromatic herbs, immersed in a crispy golden crust. This recipe is inspired by the traditions of Mediterranean cuisine, where Provençal herbs are widely used to impart subtle, herbal notes to dishes. The flavor of the dish is harmonious: juicy chicken infused with the aroma of basil, thyme, and rosemary combined with crunchy breadcrumbs creates a perfect balance of textures. This versatile dish can be served as a standalone treat with a light sauce or added to salads and sides. Perfect for family dinners or festive tables, it brings warmth of southern traditions and unmatched pleasure from every bite.
1
Prepare the products.
2
Cut the chicken into small pieces.
- Poussin (spring chicken) breast fillet: 1 kg
3
Pound or pierce for tenderness.
4
To salt.
- Salt: 1 teaspoon
5
Sprinkle with Provençal herbs.
- Herbes de Provence: 1 tablespoon
6
Pour the crackers into a plate.
- Breadcrumbs: 1 glass
7
Add garlic.
- Garlic powder: 1 tablespoon
8
Mix thoroughly.
9
Crack the eggs into a plate and add water to them.
- Chicken egg: 2 pieces
- Water: 100 ml
10
Whisk with a fork.
11
Pour oil into the pan and heat it up.
- Vegetable oil: 100 ml
12
Dip the chicken pieces in the egg mixture.
- Chicken egg: 2 pieces
13
Then coat in breadcrumbs.
- Breadcrumbs: 1 glass
14
Place in heated oil. Cook on low heat.
15
Fry on both sides until golden brown (about 5 minutes on each side).
16
Place the ready pieces on a plate and serve at the table.
