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A variation on the classic chicken fillet steak

Author
Cookinero 5 Mar 2025
6090
A variation on the classic chicken fillet steak

The recipe for a classic steak is nothing extra. Just perfectly cooked meat with a little salt and pepper. But fashion changes, old, albeit classic, tastes become boring, and it's time to experiment with marinades and flavors. Chicken fillet steak marinated in several spices can please with a golden crust and a taste different from the classic.

How to cook A variation on the classic chicken fillet steak

Step 1

A variation on the classic chicken fillet steak

Cut the chicken fillet horizontally (against the grain) into 4 pieces. Carefully beat through cling film with a regular rolling pin so as not to tear the steaks. Preheat the frying pan.

Step 2

A variation on the classic chicken fillet steak

Sprinkle the steaks with salt and pepper mixture and place in a frying pan with vegetable and butter. Fry the steaks for 1 minute on each side.

A variation on the classic chicken fillet steak - FAQ About Ingredients, Baking Time and Storage

Yes, a meat mallet works great for pounding chicken fillets. Just ensure you cover the chicken with cling film to prevent tearing, similar to using a rolling pin.
For a dairy-free option, you can use olive oil or a dairy-free butter alternative. Avoid margarine with high water content, as it may splatter when frying.
This recipe is naturally gluten-free as written. Just double-check any pre-mixed seasonings for hidden gluten, or use certified gluten-free spices.
These steaks pair nicely with roasted vegetables, mashed potatoes, or a fresh green salad. For low-carb options, try cauliflower mash or zucchini noodles.
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to maintain texture.
Yes, but thaw completely first. Frozen chicken won't pound evenly and may cook unevenly, affecting texture.
Keep cooking time minimal (just 1 minute per side as directed) and don't overcook. Using a meat thermometer, aim for 165°F (74°C) internal temperature.
Yes, you can pound and season the chicken up to 24 hours ahead. Keep refrigerated until ready to cook for best results.

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