Petti di Pollo alla Fiorentina
Equipment
- Wide shallow lying pan preferably a cast iron pan
- Meat Thermometer
- Meat Tenderiser
- Spatula
- Tongs
Ingredients
- 4 chicken breasts at room temperature
- 150 grams plain flour
- sea salt
- 80 grams butter
- 1 tbsp extra virgin olive oil
- 1 tbsp Parsley finely chopped (optional)
- black pepper freshly ground
Instructions
- Remove the chicken fillets, which can also be cooked in the same way.
- Lay out each chicken breast on a flat surface and bash with it with a meat tenderiser or a rolling pin so that the thickest part flattens and the whole breast fillet has an even thickness.
- Season both sides of the breast with sea salt and freshly ground black pepper.
- Dredge both sides of each breast in plain flour and shake off any excess.
- Put a wide pan on a medium heat and add the butter with a drizzle of olive oil until the butter starts to foam (but do not let it burn)
- Add the chicken breasts, being careful not to overcrowd the pan.
- Cook for 4-5 minutes until the first side of each breast has taken on a golden brown colour and then turn onto the other side. Cook for another 8-10 minutes until cooked through.
- Remove from the pan and allow to rest for 5-10 minutes and serve.
Notes
- Use a meat thermometer to check when the chicken is done. I take the chicken breasts out of the pan when they reach 72°C, and they are perfectly cooked after they have rested.
- Remove the chicken fillets from the breasts. This can also be lightly flattened and cooked in the same way, They are particular popular with the kids.
- The butter gives the chicken fantastic flavour, but don't forget the extra virgin olive oil as this stops the butter burning.
- I prefer to salt the chicken breasts directly, as I find adding it to the flour doesnt season the chicken enough for my taste.
- You can also use deboned chicken thighs using the same method, which also taste great.