For a beautiful finish, this layer-by-layer naked cake is filled with mascarpone cream and fresh berries. It’s ideal for special occasions like birthdays or even as a wedding cake. It’s customary to leave the exterior bare or unfrosted.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 2 large eggs
- kosher salt and ground black pepper to taste
- ¾ cup all-purpose flour
- 1 cup Italian seasoned bread crumbs
- 2 skinless, boneless chicken breast halves, thinly sliced
- ¼ cup vegetable oil for frying
- 1 lemon, cut into wedges
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
- Working with one piece at a time, gently press chicken into flour to coat and shake off any excess. Dip into beaten eggs, then press into bread crumbs. Gently toss between your hands so excess bread crumbs can fall away. Place breaded chicken onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer cooked chicken to a baking sheet and keep warm in the preheated oven while cooking remaining chicken.
- Serve with lemon wedges.
- You can make your own bread crumbs or use store-bought crumbs. To make your own, use 3 dried pieces of bread. Crumble and add 1/2 teaspoon each of basil and thyme.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 695 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Quick and simple to make on a busy day. I followed the recipe except I just browned in olive oil and popped them in the oven which has the air fryer ability until done. I used a very large package of boneless skinless breast to freeze for later. With those, I placed them on a rack and placed them in the freezer for a couple of hours. After that I placed them all together in a freezer bag. No problem with them sticking to each other using this method.
This sounds delicious. Love chicken with lemon. Will try cooking in my air fryer at 400° for 2-3 minutes per side. Less oil. Also love recipes for 2-4 servings. Thank you!
We made it today, it came out ok but came out too dry and it was hard to chew. Wont do this recipe again.
Delicious–didn’t change a thing! Will be part of the monthly rotation.
Very simple, not bad. It might have helped to seasoned the chicken a little more before frying.
My family loved this. It was very crunchy and flavorful. I did cook it a little too long. Next time I will start at 2 minutes per side and then test the chicken. Thank you for a great recipe.
Super simple recipe! I used Panko instead of regular bread crumbs and served it Arugula on top with a home balsamic vinaigrette, and shaved Parmesan! Delicious!
I thought I had invented this when I made it at home. The only difference is that I added Parmesan cheese to the bread crumbs.
Easy and pleasurable to make and tasty!
Great recipe. Easy, quick, crunchy and delish!
love it! the squeeze of lemon was the best. hubby liked a plus! definitely a rotation in our meal plan.
This is a wonderful recipe! I’ve made it a few times and am just wondering: Is this an Italian recipe? Could someone please QUICKLY tell me the answer to this? Thanks! By the way, this is my family’s favorite chicken recipe!
Very good! I did use Panko crumbs because I had some that I wanted to use up. That made these a little crunchy, which I wasn’t keen on. I think I’d like it better with regular bread crumbs. I did use olive oil, and it cooks up in no time. I had this with Pasta e Olio from this site and a red wine. Thanks for this good recipe!
I made this dish, and it was good even the 2nd day, but make sure you had your own amount of seasoning, otherwise it’s bland.
Just like grandma’s!!
Quick and easy….delicious
Great taste & very easy to make.
My kids and husband raved over it. Made a gluten-free version and incorporated suggestions of others to increase flavor. Substituted millet flour for wheat flour. For “crumb mixture” I used millet flour in same measurement as crumbs required, then added two cloves finely chopped garlic, the zest of one orange, as much Parmesan as the flour, 1/4 cup each of dried herbs: oregano, basil, and chives. It ended up resembling crumbs before and after cooking. Added the juice from the orange to the egg wash. It was a Valencia orange, small juice orange.
Recipe was good, added mozzarella and roasted red peppers, put on top of arugula spring mix, lots of balsamic glaze. Would make again
I made it as chicken strips. served it with spaghetti and sauce with garlic and mushrooms. i used marinara as the base. I added garlic powder and extra Italian seasoning to the breading. Overall it was a big success. my teenage son didn’t even bother with a plate, he stood at the stove, shoving it in his mouth. He is generally a picky eater. I will definitely make this again. it took a long time to cook because I was cooking enough for a army.
Very good, we added a avocado/ jalapeno spread to it and it was great!