Breaded chicken – petto di pollo impanato

The last post was about one of Italy’s favourite home-cooked foods, the ‘fettina impanata’ (or ‘cotoletta impanata’ too as it is sometimes called), which is made using slices of beef.  If you use slices of chicken breast, instead, it becomes ‘petto di pollo impanato’.  I added some  chopped up fresh herbs to the breadcrumbs to give it a little extra zing and served it with slices of oranges.

Here are the slices of chicken breast, dunked in beaten egg first, then coated in breadcrumbs that had been sprinkled with chopped herbs.

Shallow fry the chicken in olive oil, a few at a time so as not to overcrowd the frying pan and ruin the result (the more stable the temperature of the frying oil, the better).

Fry on one side for a few minutes, until it turns golden …

And turn over once only.

Looking very inviting already!

Sprinkle with plenty of salt (the nice kind of salt, the untreated sea salt which is good for you and not the nasty chemically dried tablesalt that is bad for you) and then cover with a few thick slices of orange.

Cheerful colours on a gloomy day … simple to make (it actually does not take that long to prepare) and very more-ish.

Here it is served with chicory and with a potato and aubergine cake.

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About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Secondi (main course, usually meat based), Uncategorized and tagged , , , , . Bookmark the permalink.

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