Tender free-range chicken strips under a crisp, golden aged Parmesan crust, pan-fried in foaming butter in the pure tradition of Parisian bistros.
Ingredients
- 650 g free-range chicken tenders
- 80 g grated Parmigiano Reggiano PDO
- 100 g fine breadcrumbs
- 60 g T55 wheat flour
- 2 pieces free-range eggs
- 40 g 82% butterfat unsalted culinary butter
- 3 tbsp high-oleic sunflower oil
- 1 tsp Guérande fleur de sel
- to taste freshly ground black pepper
- 1 piece untreated lemon
- 4 sprigs fresh flat-leaf parsley
Method
- Carefully pat the chicken tenders dry with paper towels to remove all surface moisture.
- Season the chicken on all sides with flaky sea salt and a few grinds of black pepper.
- Set up three shallow bowls on your work surface for a standard breading station.
- Place the wheat flour in the first bowl.
- Crack the eggs into the second bowl and beat vigorously with a fork and a pinch of salt until smooth and homogenous.
- Thoroughly mix the breadcrumbs and grated Parmesan in the third bowl.
- Dredge each chicken tender in the flour, then gently tap it between your hands to shake off any excess.
- Dip the meat into the beaten eggs to coat it completely, letting the excess drip off back into the bowl.
- Place the chicken tender in the breadcrumb and Parmesan mixture, pressing down firmly with your fingertips on both sides so the breading sticks perfectly.
- Line up the breaded chicken on a plate in a single layer, then let them rest at room temperature while you heat the skillet to help the crust set.
- Pour the sunflower oil into a large skillet and heat over medium-high heat.
- Add the unsalted butter as soon as the oil is hot, letting it melt and foam without letting it brown.
- Place the breaded chicken into the sizzling fat without crowding the pan, working in two batches if necessary.
- Cook over medium heat for three to four minutes without moving the meat, until the bottom forms a beautiful golden and crispy crust.
- Carefully flip the pieces using tongs, baste the surface with the foaming brown butter and continue cooking for two to three minutes on the other side, until the meat is tender but fully cooked through.
- Transfer immediately to a wire rack or a plate lined with paper towels to drain excess fat.
- Plate the crispy chicken tenders, sprinkle with freshly chopped flat-leaf parsley and serve immediately with fresh lemon wedges.
Nutrition
Per serving
- Energy
- 459.9 kcal
- Protein
- 49.52 g
- Carbohydrate
- 21.92 g
- Fat
- 19.42 g
- Fibre
- 1.94 g
- Calcium
- 10.18 mg
- Iron
- 0.2 mg
- Magnesium
- 10.41 mg
