Monday, September 14, 2009

Baked breaded chicken - Pollo impanato al forno

Pollo senza ossa e senza pelle tagliato in pezzi, passato nell'uovo sbattuto con sale e pepe, impanato con pangrattato mischiato con aglio, prezzemolo e/o basilico, messo su carta forno, condito con un filo di olio extra vergine di oliva, o pezzetti di burro, e infornato.

  • boneless skinless chicken pieces (thighs for me)
  • beaten egg [optional]
  • bread crumbs [home made]
  • Parmigiano Reggiano
  • garlic
  • parsley or basil or both
  • salt and pepper
  • extra virgin olive oil or butter
  1. Preheat oven to 170/180°C [350 F].
  2. In a food processor mix the bread crumbs with grated Parmigiano, garlic, basil and/or flat leaves parsley.
  3. Beat the egg in a bowl with salt and pepper and dip the chicken into it.
  4. With a fork take each piece of chicken and roll it into the seasoned bread crumbs, pressing it lightly.
  5. Place the breaded chicken in a shallow baking tray over a parchment paper in a single layer. Drizzle olive oil or place little pieces of butter on top and bake for at least 40 minutes or more, it depends how thick the pieces are.
If some of the beaten egg is left in the bowl, spread it with a spoon over the breaded chicken and then cover with some more breadcrumbs - then top with the butter. This way the chicken top gets moisturized and crunchy at the same time.
Don't you like any egg? Dip the chicken into melted butter or oil before breading them.


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