A variation on the classic chicken fillet steak

Name: A variation on the classic chicken fillet steak
Total time: 15 minutes
Yield: 2
Cuisine: European
Ingredients: Chicken fillet - 400 g; Vegetable oil - 50 g; Butter - 50 g; Ground black pepper - 1 g; Paprika - 1 g; Salt - 1 g

Cookinero 5 March 2025

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

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

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

Can I use a meat mallet instead of a rolling pin to pound the chicken?

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.

What can I substitute for butter in this recipe for a dairy-free version?

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.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as written. Just double-check any pre-mixed seasonings for hidden gluten, or use certified gluten-free spices.

What sides pair well with chicken fillet steaks?

These steaks pair nicely with roasted vegetables, mashed potatoes, or a fresh green salad. For low-carb options, try cauliflower mash or zucchini noodles.

How do I store leftovers, and how long will they keep?

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to maintain texture.

Can I use frozen chicken fillets for this recipe?

Yes, but thaw completely first. Frozen chicken won't pound evenly and may cook unevenly, affecting texture.

How do I prevent the chicken from drying out?

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.

Can I prepare these chicken steaks ahead of time?

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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