Chicken breasts in milk but gratin and baked, very soft

Chicken breasts in milk but gratin and baked, very soft


A variation of the theme is enough to prepare a very good and undemanding second course, such as with chicken breasts, milk and a special breading.

Breaded chicken breast, one of the easiest recipes in the world because even those who are not very familiar with the kitchen can prepare it. But precisely for this reason, we try to transform it into a more gluttonous second course, which will please both adults and children.

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It is enough to soften it further with a marinade in milk before passing it through a breading flavored with an herb such as rosemary but also with lightly seasoned pecorino, freshly grated. It is not absolutely difficult, but it represents that touch of originality that makes the difference.

Chicken breasts au gratin with milk, we are also going to use them for a salad

An idea to make the most of this recipe even in summer when we want fresher dishes? Prepare the chicken breast as in the recipe and then let it cool by cutting it into strips. Then add it to a bowl with lettuce, finely chopped red onion, and chunks of fontina, scamorza, toma, caciocavallo, or other semi-hard cheese. A kind of Caesar salad without croutons, ideal for an undemanding lunch.

Ingredients:
800g chicken breast
400 ml of whole milk
10 tablespoons of breadcrumbs
5 tablespoons grated pecorino
1 sprig of rosemary
3-4 tablespoons of extra virgin olive oil
Salt to taste

Preparation:

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let’s take the chicken breasts and beat lightly with a meat mallet. Then pour the milk into a bowl and put the chicken breasts to marinate. They should be completely covered in milk and stay there for at least 20-25 minutes.
While we wait. On a plate, mix the breadcrumbs with the pecorino on a plate, adding a pinch of salt and the chopped rosemary needles. We mix with a spoon and ours the breading is ready.

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Take the chicken slices and drain them from the milk, then roll them well in the breading. Press lightly with your fingers so that the breading adheres well to the slices and does not come off during cooking, even though the oven is less aggressive than the frying pan.
Now we just have to go to the kitchen. We take a baking sheet and cover the base with parchment paper. Next, place the breaded chicken breast slices on the base and season them with a drizzle of oil. Bake at 190° for 15 minutes, then take them out of the oven and bring them to the table while still hot.

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