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Chicken fillet in breadcrumbs

Author
Cookinero 4 Nov 2025
640
Chicken fillet in breadcrumbs

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.

How to cook Chicken fillet in breadcrumbs

Step 1

Chicken fillet in breadcrumbs

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

Chicken fillet in breadcrumbs

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

Chicken fillet in breadcrumbs

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

Chicken fillet in breadcrumbs

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

Chicken fillet in breadcrumbs

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.

Chicken fillet in breadcrumbs - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with another type of mustard, but keep in mind that it will alter the flavor. Yellow mustard is more tangy, while Dijon and Russian mustards are sharper and more complex. For a milder flavor, a bit of mayonnaise mixed with a pinch of paprika can mimic the creaminess and color.
Yes, you can bread the chicken a few hours in advance and keep it covered in the refrigerator until ready to fry. However, for the best texture, it's best to fry just before serving. If you need to reheat, use an oven or toaster oven at 350°F (175°C) for about 10 minutes to keep it crispy.
To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. Ensure your other ingredients, like mustard, are gluten-free. The cooking method remains the same.
Yes, you can bake it. Preheat your oven to 375°F (190°C). Place the breaded chicken on a parchment-lined baking sheet, lightly spray or brush with oil, and bake for 20-25 minutes, flipping halfway, until golden and cooked through. Baking is healthier but may yield a slightly less crispy result than frying.
This dish pairs well with a variety of sides. Consider mashed potatoes, steamed vegetables, a fresh green salad, or french fries. For a lighter meal, a side of coleslaw or a quinoa salad works well. The creamy sauce also complements asparagus or broccoli.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a toaster oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness. Avoid microwaving as it will make the breading soggy.
You can freeze the breaded chicken before cooking. Arrange the breaded pieces on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. They can be cooked from frozen by baking at 375°F (190°C) for 25-30 minutes or until cooked through. Already cooked, it freezes well for up to 2 months. Reheat in the oven.
For a crispier crust, ensure your oil is hot (around 350°F or 175°C) before adding the chicken. Don't overcrowd the pan. Also, pressing the breadcrumbs firmly helps. Some people add a tablespoon of cornstarch to the flour for extra crunch.
Absolutely! This breading technique works well with pork chops, turkey cutlets, or even firm fish like cod or halibut. Adjust cooking times accordingly—thinner cuts will cook faster. For vegetables like eggplant or zucchini, reduce cooking time as they soften quicker.

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