Breaded chicken
Automatic programme “Breaded chicken
Preparation
Coat the chicken
Season the meat generously with salt and pepper. Separate the chicken legs at the joint between the thigh and the drumstick. Cut the breast in half crosswise. Put the breadcrumbs, the flour and the eggs in three separate, deep plates. Beat the eggs slightly with a fork. Coat the meat pieces in the flour, then pull them through the beaten eggs, allowing any excess egg to drip off. Next, coat them in the breadcrumbs, pressing them on lightly.
Cook the chicken
Melt the clarified butter in a pan over a low heat. Put the breaded meat pieces on the universal tray and brush the top of each slice with the clarified butter. Cook in the X BO (170°C/80% humidity, automatic programme “Breaded chicken”) for 12 minutes, then turn the pieces and cook them for another 13 minutes.
Pro tip
So that the panade covers the chicken loosely after cooking, do not press it on too hard when coating the meat.
Preparation: 25 min.
Baking/cooking time: 25 min.
Serves 4
- 1 free-range chicken (approx. 1.6 kg, ready to cook)
- 16 g salt
- Ground pepper
- 100 g breadcrumbs
- 50 g coarse-grain flour (e.g. Viennese semolina or spaetzle flour)
- 2 eggs (size M)
- 120 g clarified butter
