Chicken can be cooked in countless ways, but this cooking technique is truly fantastic: egg whites and a mix of flours will create a crunchy crust that will surprise you. After a while in the oven, it will be perfectly cooked inside.
Ingredients for 6 servings:
120 g Le Naturelle egg whites
1 kg chicken breast
120 g skimmed milk
130 g flour
40 g yellow flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
6 tablespoons extra-virgin olive oil
Butter (to butter the pan)
Start with the chicken breasts.Divide the chicken in 6 portions, creating thin fillets. If necessary, pound the fillets to make sure they are equally thin.
In a separate bowl, mix the egg whites with the milk. In another bowl, mix the flours, salt, pepper and paprika.
Run the chicken through the egg white mixture and immediately lay them on the flour mixture, making sure they are uniformly "breaded".
Heat up a pan and pour a tablespoon of oil for each chicken breast fillet. Cook the chicken on medium heat on both sides, about 4 minutes each side.
Place the crunchy chicken on a buttered pan and finish cooking in preheated oven (170° C), for about 10 minutes.Buon appetito!