Chicken fillet in a frying pan - 216 cooking recipes

When it comes to cooking chicken fillet in a frying pan, it usually means either fried without anything so that the meat becomes soft and juicy. Or stewed in a sauce, usually sour cream or cream, generally white. You can also use a regular or grill pan.

You can also cook chicken fillet in a frying pan with mayonnaise, in batter, with cheese, vegetables, and mushrooms. If we are talking about healthy nutrition, then it is advisable to fry without oil or with a minimum amount of it. And then dip the finished fillet with paper towels to remove excess fat. To make the chicken juicy, it is better to place it in a hot frying pan so that a light crust immediately forms on the surface of the meat. It will prevent meat juices from leaking out. And when processed at high temperatures, they will not only bring the product to readiness faster, but will also make it soft and rich. This is most relevant for dry chicken fillets.

For sprinkling, batter or lezon, you can use a variety of ingredients, from the usual cereal, water or milk with flour to complex sauces with fillers in the form of chopped vegetables, sausages, cheeses, and herbs.

You can cut chicken for this dish in different ways: cubes, strips, thin plates. Or leave the fillet whole. It all depends on the desired end result. For dishes with sauce, the cuts are finer. For frying - large. It turns out interesting when flat pieces are wrapped into rolls and filled with filling inside.

Chicken, whether fried or stewed, goes well with seasonings such as marjoram, turmeric, thyme, paprika, curry, rosemary, oregano, garlic, coriander. For greater juiciness, it is better to cut the chicken not along, but across the grain. It is also good to marinate it first.

It is important to remember that it is better not to overcook chicken meat in a hot frying pan. It cooks quickly, especially if you make it in gravy. And if you overdo it, you risk getting dry, hard fibers.