In the Kitchen

How to Dredge Your Poultry

Dredging chicken might sound like a lot of prep work for your meal, but it’s much simpler than it might seem! Pro tip: Keep one hand for the dry and one hand for the wet ingredients will be a lifesaver when it comes time for clean up.

This technique is the perfect prep for our customer-favorite Crunchy Chicken Milanese and Crunchy Pork Milanese dishes. And let’s be honest, we couldn’t resist putting a comforting American spin on a classic Italian preparation.

2 boneless skinless chicken breasts
½ cup flour
1 cup panko breadcrumbs
1 egg

Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season chicken all over with ½ teaspoon salt and black pepper as desired.

Place flour on a large plate and season with ⅛ teaspoon salt and black pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate.

Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

To cook chicken: Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 2-4 minutes per side.

Transfer chicken to a paper towel–lined plate to drain. Enjoy!


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