Recipes for Breaded Chicken and Meats Without Deep Frying
Sometimes, a plain piece of pork, chicken, fish, or steak can taste a bit bland. However, by coating your meat with a crisp and crunchy breading, you can easily transform a mediocre meal into a savory and satisfying supper. From tilapia fillets with ranch-flavored breading to chicken that’s been coated with almonds and paprika, these seven recipes will help you create breaded dinners that are unbelievably delicious. Prepare to savor bite after bite of marvelous meat that’s been breaded to perfection.
1. Breaded Chicken with Tomatoes
The panko breadcrumbs give the chicken a nice, crispy finish, while the tomatoes enhance its flavor and add an elegant touch to this dinner dish. Betty Crocker’s recipe yields 4 servings.
- 4 boneless skinless chicken breasts (1 pound)
- ½ cup panko crispy bread crumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive or vegetable oil
- 3 large tomatoes, chopped (3 cups)
- 2 medium green onions, chopped (2 tablespoons)
- 1 clove garlic, finely chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh oregano leaves
Directions: Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about ¼-inch thick. In shallow medium bowl or pie plate, mix bread crumbs, cheese, salt, and pepper. Coat chicken with crumb mixture, pressing to coat well on both sides. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat.
Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on the outside and no longer pink in center. Remove chicken from skillet; cover to keep warm. Add remaining 1 tablespoon oil, 2 cups of the tomatoes, onions, and garlic to skillet; cook and stir 2 minutes. Stir in vinegar; cook 30 seconds longer. Remove from heat; stir in remaining 1 cup tomatoes and the oregano. Serve over chicken. Garnish with additional fresh oregano sprigs, if desired.
2. Almond-Crusted Chicken
If you’re looking for a way to get creative with your breading, you’ll love Food Network’s almond-crusted chicken. The recipe calls for chopped almonds and paprika, which add a nutty and flavorful coating to your chicken breasts. It yields 4 servings.
- 1 cup unblanched almonds
- 1½ teaspoons Spanish pimenton or paprika
- 2 large eggs whites
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter, melted
- 1 tablespoon sherry vinegar
- 5 cups mesclun salad greens
Directions: Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust. Preheat oven to 350 degrees Fahrenheit. Place rack on a baking sheet. Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter.
Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees Fahrenheit, about 20 minutes. Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.
3. Breaded Steaks
Taste of Home‘s recipe creates a hearty and perfectly seasoned steak supper your whole family will love. This tender dish only takes 30 minutes to make and yields 8 servings.
- 2 pounds beef top sirloin tip steaks
- ½ cup all-purpose flour
- 2 eggs
- 1 cup milk
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 package (15 ounces) seasoned bread crumbs
- ¼ cup canola oil
Directions: Flatten steaks to ½-inch thickness. Cut into serving-size pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt, and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. In a large skillet over medium-high heat, cook steaks in oil for 2 to 3 minutes on each side.
4. Panko-Breaded Pork Chops
Plain pork chops will be a thing of the past after you prepare Food & Wine‘s recipe. The panko breading gives your chops a satisfyingly crunchy texture in no time at all. The recipe yields 4 servings.
- 1 large egg
- 1 cup Japanese bread crumbs (panko)
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon minced sage
- Salt and freshly ground pepper
- 4 (¾-inch-thick) pork chops (about ½ pound each)
- ¼ cup extra-virgin olive oil
Directions: Lightly beat the egg in a shallow bowl. On a plate, toss the panko with the Parmesan, sage, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Season the pork chops with salt and pepper. Dip the chops in the egg and then press them into the seasoned crumbs to coat. In a large nonstick skillet, heat the olive oil until shimmering. Add the chops and fry over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the chops to plates and serve.
5. Breaded Pork Chops with Creamy Lemon Sauce
A light breading paired with a creamy lemon sauce creates a delightful pork chop dinner. If you’d like to make this healthy dish even heartier, you can serve Flavor Appraiser’s pork chops with a side of whole-wheat pasta.
- 2 center-cut pork chops
- ½ cup of egg substitute (or 2 eggs beaten)
- 1 cup panko bread crumbs
- 2 tablespoons Parmesan cheese
- Salt and pepper, to taste
- Garlic powder, to taste
- 1½ cups of milk
- 2 lemons
- ⅛ to ¼ cup flour
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon dried parsley
Directions: Preheat oven to 400 degrees Fahrenheit. Foil a baking sheet and coat with spray. Butterfly the pork chops. If you prefer, you can also pound them out or roll them to be thinner. Season pork chops with salt and pepper. Pour the bread crumbs into a shallow bowl and mix in Parmesan cheese and garlic powder. Pour egg substitute/egg into a separate shallow bowl. Dip each pork chop into egg, then into bread crumbs. Make sure to coat all sides.
Place pork chops on baking sheet. Bake for 10 minutes, turn them over, and bake another 10 minutes, or until both sides are golden brown. While chops are baking, prepare sauce. In a sauce pan, heat milk to a boil. Reduce to medium low heat and add in the juice of 1½ lemons to milk. Whisk in flour a tablespoon at a time to thicken the sauce. Stir in garlic, salt, pepper, and parsley. Plate pork chops and generously pour sauce over them. Squeeze remaining half of lemon over the plated dish.
6. Panko-Breaded Fish Sticks
Why buy a box of frozen fish sticks when you can easily prepare your own? You only need 6 ingredients to create Martha Stewart’s golden, crunchy, and flavorful fish dinner. The recipe yields 4 servings.
- 2 cups panko
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- Coarse salt and freshly ground pepper
- Vegetable oil, for frying
- 1 pound sole fillet, cut into 1-by-3-inch pieces
Directions: Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper. Fill a large skillet with enough oil to reach a depth of ¼ inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.
7. Simple Ranchy Breaded Fish Fillets
This easy-to-make Alltecipes.com dish is simple and oh-so-savory. The Italian-seasoned bread crumbs and ranch-style dressing mix help add a little more zest to your tilapia fillet. The recipe yields 4 servings.
- ¾ cup Italian seasoned bread crumbs
- 1 (1-ounce) package dry ranch-style dressing mix
- 2½ tablespoons vegetable oil
- 1-pound tilapia fillets
- 2 teaspoons butter
Directions: Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat. Melt the butter in a skillet over medium heat. Place the fillets in the skillet and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.