Simple secrets: Elevate your dinner with Parisian-style chicken

Small changes in the kitchen can make a big difference. New recipes and techniques can offer 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 doesn't appear occasionally, but I admit that chicken and turkey are my most fundamental products. Well, that's certainly a characteristic of families with children because it's mainly the youngsters who 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—steamed, marinated, and so on. 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, it's worth preparing some tasty side dishes to accompany the Parisian-style chicken. In my case, mashed potatoes and standard cucumber salad work best, although we've been experimenting a bit with other vegetable combinations lately—for example, avocado, rocket, 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.