Make Boneless Chicken Breast Into Steaks

This recipe is one of the healthier ways to use boneless chicken breast. If done correctly, the steaks are tender and very tasty. Eating chicken is healthier than eating red meat, so this might become a new favorite healthy meal that is good for you.

Ingredients

  • 2 lbs, 900 g boneless chicken breast
  • 2 eggs
  • Breadcrumbs (optional: use crushed oats or almond bits)
  • Approximately 2/3 tablespoon of salt
  • Olive oil
  • Tomato sauce (optional)

Steps

  1. If the pieces you purchased are thick, grab a very sharp knife and split each piece lengthwise, not quite cutting all the way through, and then opening it out flat (called a "butterfly-steak" cut), having the cut pieces equally sized would be a nice touch.
  2. After you cut the chicken breast, wash and  tenderize each piece. Place on a large plate.
  3. Beat the eggs. Add salt to your taste and mix up carefully. Pour into a second plate/platter.
  4. Pour approximately 1/2 cup of the breadcrumbs (or such) into the third (flat) plate. You can add more later if you need.
  5. Pour the olive oil into the frying pan. Preheat on high for about 2-3 minutes prior to frying, being careful to not burn the oil.
  6. Place each side of a breast piece in the egg mixture. Then press it into the breadcrumbs and turn it over, coating both sides well with the breadcrumbs.
  7. Repeat the same process for each breast piece.
  8. Turn the heat down to medium (approx. "7.5-8" on dial, if it's an electric range) to prevent burning. Place several of the coated pieces on the fry pan and start frying. 
  9. When one side of any piece seems browned, flip it over and fry the other side. The time of frying required for each side is approximately 8 minutes on medium heat, depending on the temperature. Keep a close watch on the cooking progress.
  10. Remove from the heat and serve. They will look much prettier than shown in the picture. 
  11. Serve your final recipe with tomato sauce, if desired.

Tips

  • Do not fry the breast on the high heat; make sure to turn the heat down after preheating the oil and quickly searing the outside to seal in juices.
  • After you have browned the breast pieces on both sides, use a fork to check the readiness. One good idea is to cut a small piece and taste it – it should be fully cooked inside and tender, not rubbery.
  • If you have a non-stick fry pan, it's the best to use.
  • When you poke a fork into the middle of the piece, the juices should be clear, not pinkish.

Warnings

  • Overcooking will cause dryness and hard texture.
  • Take your time when frying, otherwise they may get browned on the sides but remain raw inside.

Things You'll Need

  • Frying pan
  • Spatula or other implement
  • Large plates/platters
  • Knife for butterfly steak cuts

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