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Crispy chicken fillet
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Cah Maral
@amelicesdacah- Ingredients
- Recipe
- Chicken fillet6 unit(s)
- Salt1 teaspoon
- Chimichurry1 teaspoon
- Smoked paprika1 coffee spoon
- Crushed Garlic1 unit(s)
- Lemon1/2 unit(s)
- Crushed toast3/4 cup
- Olive oil4 tablespoon
- Lemon zest1 unit(s)
- Dried herbs to taste
- Black pepper to taste
- Grated Parmesan to taste
- Start by seasoning the chicken fillets (you can use the usual seasonings. I like to make a little mixture with salt, paprika, chimichurry, deposit the mixed seasonings on top of the fillets, add the garlic and the juice of half a lemon and rub well on each fillet to get the seasoning well, book.
- In another container, put the toast very finely crushed, it can be beaten in a mortar, putting them in a bag and punching them or even in the processor if you have one. Toast can be industrialized or made from stale bread. Add lemon zest, herbs of your choice to the toast (I like to use rosemary, oregano, parsley), olive oil, pepper, grated cheese and if you find it necessary, adjust the salt. Mix well and you will have a coloring farofinha.
- Place the fillets on a platter that goes in the oven, cover each fillet with the flour, pressing well, drizzle with a drizzle of olive oil and bake in a preheated oven at 220°C for 20 to 25 minutes. Keep an eye on the time so you don't resect the chicken. Then just serve!
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