Do you think you can prepare chicken breasts in just three minutes? It looks so wonderful. Especially since we know we have to be very careful in this case. This white meat should always be roasted or cooked enough, but the “rare” and “medium” options are out of the question. However, we want the steaks to remain tender and not woody during the heat treatment.
We’ll achieve all of the above in two or three minutes. If we add three simple steps we have to do before the rum fillet on the pan, we’ll need that much time again. How, still wondering?
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The key is how we cut the slices
The trick is in the works. We cut the chicken breasts in half lengthwise and spread them out as a newspaper. In another way we get a kind of butterfly. Then the meat is crushed with a hammer or cylinder to make it very thin. Baking paper can help. For an easier view, we are attaching a video below.
Seasoning follows, but we can use only salt and white pepper. If we had more assorted scents on hand, we could experiment a bit. Marco Kanora, who developed a recipe for The Splendid Table that was then adopted by throngs of people, for example, suggests a mixture of cumin, turmeric, onion powder, and coriander. For a more exotic version, you can make a coating of cinnamon, nutmeg, ginger powder, and maple syrup. Garlic powder and a mixture of Provencal seasoning will also turn out great.
Another thing: chicken breast prepared in this way is the basis of roulade, or so-called fowl.
Then heat the pan and fry the chicken on each side until golden brown. The whole process will be completed in just three minutes, which is good news for the hot days ahead. Who wants to stand by the fireplace for a long time when the sun is shining outside?
And another tip for a great side dish. In the oven, caramelize cherry tomatoes seasoned with olive oil, pepper, and salt before baking. Once baked, add some fresh mint leaves and burrata. Can you imagine a simpler and easier summer lunch?
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Photo: VeselovaElena/Getty Images