Parisian-style chicken: A game-changer for family meals

Poultry plays a crucial role in my kitchen. It's not that pork or beef doesn't appear occasionally, but I admit chicken and turkey are the most fundamental products for me. This is undoubtedly a characteristic of families with children, as youngsters are fans of the tender texture of poultry. But not only them. Parisian-style chicken, for example, was also enjoyed by the adults.

What's the secret of this recipe? "Parisian-style" does sound very mysterious. The answer is... none. The recipe does not include expensive, exotic ingredients, and the chicken is not prepared in a very creative way—no steaming or marinating involved. The "trick" is replacing the standard breadcrumb coating with egg. That's it. This small change made everyone enjoy the Parisian-style chicken so much that they couldn't get enough.

Of course, preparing some tasty side dishes to accompany the Parisian-style chicken is worth it. Mashed potatoes and standard cucumber salad work best, although we've been experimenting a bit with other vegetable combinations lately—for example, avocado, arugula, and cucumber. Let me know what you serve your Parisian-style chicken with!

Ingredients:

• 1 chicken breast
• 2 eggs
• 2 tablespoons of flour
• Clarified butter for frying
• Salt, pepper
• Optional: a pinch of marjoram

Preparation:

• First, cut and clean the chicken breast, removing tendons if necessary. Then, cut the meat into cutlets, place it under plastic wrap, and gently pound it with a meat mallet. It doesn’t need to be as intense as with pork loin, but it’s still worth doing.
• Season the chicken with salt, pepper, and marjoram, then coat it in flour and beaten eggs.
• Fry it in hot clarified butter for a few minutes on each side. When the Parisian-style chicken turns golden, the dish is ready to serve.