Parisian-style chicken: A simple twist that transformed my kitchen

Small changes in the kitchen can make a big difference. New recipes and techniques can bring much more than just additional skills. They ensure that the whole family enjoys dinner without complaints or monotony. Parisian-style chicken proves this. I know because I have personally tested it!

Poultry plays a crucial role in my kitchen. It's not that pork or beef don't appear occasionally, but I admit that chicken and turkey are fundamental products for me. This is a common characteristic of families with children, as it's mainly the youngsters who are fans of the tender texture of poultry. However, adults enjoy it, too. Parisian-style chicken, for example, was also a hit with the adults.

What's the secret of this recipe? "Parisian-style" sounds mysterious. The answer is surprisingly simple. The recipe does not include expensive, exotic ingredients, and the chicken is not prepared in an overly creative way—no steaming or marinating. The "trick" is replacing the standard breadcrumb coating with egg. 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 with 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 compositions 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, I cut and clean the chicken breast, removing tendons if necessary. Then, I cut the meat into cutlets, place them under plastic wrap, and gently pound them with a meat mallet. The process doesn’t need to be as intense as with pork loin, but it’s still worth it.
• I season the chicken with salt, pepper, and marjoram, then coat it in flour and beaten eggs.
• I fry it in hot clarified butter for a few minutes on each side. When the Parisian-style chicken turns golden, my dish is ready.