Rachel Ray’s Crisp Cooking Secret – in the processing sequence of each chicken chop. First she roll chicken in flour, then dip in egg batter and only after that, breading in a cheese-cracker mixture. And serves with a light arugula and oranges salad. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 small skinless chicken breast fillets (170 g each)
- 2 seedless oranges
- 2 diced yellow or orange tomatoes (remove seeds)
- 1 sprig of fresh oregano (chopped leaves), wish
- A handful of finely chopped fresh parsley leaves
- 1.5 tbsp. breadcrumbs
- 1/2 tbsp. grated parmesan
- Pinch of freshly grated nutmeg
- 1 zest of orange
- 2 seedless oranges
- 1 tbsp. premium wheat flour
- 3 beaten eggs
- 1/2 chopped small red onion head or 2-3 stems green onions
- 4 tbsp. young arugula leaves
- 2 tbsp. l extra-virgin olive oil plus oil for frying
- Salt and freshly ground black pepper
Recipes with similar ingredients: chicken breasts, flour, eggs, breadcrumbs, nutmeg, parsley, oregano, cheese Parmesan, Orange zest, Oranges, tomatoes, green onions, arugula
Recipe preparation:
- In a shallow bowl, mix the breadcrumbs, the Parmesan cheese, nutmeg, parsley and orange zest. Pour into another bowl flour, and in the third – eggs.
- Make a horizontal incision on the chicken breasts without cutting them completely, so that they open like a book. Expand the meat cut and lightly beat between sheets of parchment or food films to make 4 large very thin chops. Salt and pepper the chicken, roll in flour, then in eggs, and finally in breadcrumbs.
- In a very large skillet over medium or medium high heat heat the oil by pouring it 1.5 cm high. When butter warmed up, put the chops in the pan (1 or 2 at a time, in depending on the size). When the meat is fried, shift it to grate to glass excess oil. Chops can be served room temperature, but they will remain crispy.
- While the chops are fried, clean, cut into slices and chop diced oranges. Put them in a large bowl with tomatoes, oregano (if used), green onions, olive oil, salt and pepper to taste. Stir before serving with young leaves arugula. Put the chops on serving plates, lay out top view of an salad of oranges and arugula.
