Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup Lardizabala berries
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Food processor
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the Lardizabala berries until they are finely chopped.
3. In a shallow dish, mix together the chopped Lardizabala berries, breadcrumbs, and grated parmesan cheese.
4. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are even in thickness.
5. Season the chicken breasts with salt and pepper.
6. Dredge the chicken breasts in the flour, shaking off any excess.
7. In a separate shallow dish, whisk together the eggs and milk.
8. Dip each chicken breast in the egg mixture, then coat it in the Lardizabala breadcrumb mixture, pressing the mixture onto the chicken to ensure it sticks.
9. Heat the olive oil in a large skillet over medium-high heat.
10. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown.
11. Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F
Skillet temperature: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 25g
Protein per serving: 45g
Substitutions for ingredients:
- If Lardizabala berries are not available, you can use blackberries or raspberries instead.
- Instead of all-purpose flour, you can use almond flour or cornmeal.
- Instead of parmesan cheese, you can use pecorino romano or asiago cheese.
Variations:
- You can add herbs such as thyme or rosemary to the breadcrumb mixture for added flavor.
- You can use bone-in chicken thighs instead of chicken breasts.
- You can make a dipping sauce by mixing together mayonnaise, dijon mustard, and honey.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so that they cook evenly.
- Press the breadcrumb mixture onto the chicken to ensure it sticks.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of greens or with roasted vegetables.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
This chicken pairs well with a side of roasted potatoes or a simple green salad.
Suggested side dishes:
- Roasted potatoes
- Green salad
- Steamed vegetables
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the chicken, try pressing it on more firmly or adding more egg to the egg mixture.
- If the chicken is not cooking through in the oven, try flattening it out more with the meat mallet or cooking it for a few extra minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Lardizabala berries are native to Chile and are often used in traditional Chilean cuisine.
Flavor profiles:
This chicken has a crispy, savory crust with a slightly sweet and tart flavor from the Lardizabala berries.
Serving suggestions:
Serve this chicken as a main dish for dinner or as a protein-packed lunch.
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