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Recipes for chicken fillet dishes are very popular, as the cooking time for chicken is much shorter than for other types of meat. And even when fried, its calorie content is lower. You can also cook poultry in batter or breading. Chicken fillet in breadcrumbs turns out tender, low-fat, soft inside and crispy outside. Thanks to the breading, the fillet does not lose moisture - the chicken turns out juicier. Fat and moisture remain inside, so the meat burns less.

Step 1

Make the sauce. Mix the crushed garlic, oil and dried Provencal herbs in a bowl, add salt, pepper and mustard. Use Dijon mustard for breaded chicken fillet, it has a creamy consistency and a pale yellow color. If you like it hotter, take Russian.

Step 2

Prepare the chicken. Add the sauce to the chopped chicken fillet, stir and leave to marinate at room temperature for 10-15 minutes.

Step 3

Prepare the breading for the chicken. Break an egg into a bowl and beat it. Pour flour into a second bowl. Breadcrumbs into a third. Roll each chicken piece in flour, then dip it in the egg, then sprinkle with breadcrumbs.

Step 4

Fry the chicken in breadcrumbs in a frying pan. Pour the frying oil into the frying pan and heat it up. Fry the chicken fillet on low heat on both sides until a golden crust forms, so that the meat is fried inside without burning. For even frying, it is better to turn the pieces over twice. Fry for 3-4 minutes on each side.

Step 5

Let the excess oil drain. Place the finished breaded chicken fillet on a paper towel for 5 minutes to allow the excess fat to drain and be absorbed into the napkins.