Chicken briol

Chicken brioche is a very thin chicken fillet in egg batter.

Chicken briol
Chicken briol
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30 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


  • 2 chicken fillets (or 1 large breast)
  • 2 eggs
  • 4 tbsp . flour
  • salt, pepper to taste

Author: /

Recipe for cooking at home

  1. Cut each fillet along the side of the thickest part and unfold it.
  2. Cover the chicken with a food film and hammer it off.
  3. The thinner you cut the fillet, the better for the briol (but not to the lumens in the meat).
  4. Grate the chop with a small amount of salt on both sides and set aside. In the same way, fight off the second fillet.
  5. Add flour to the plate.
  6. In a separate deep plate, shake two eggs with a fork.
  7. In a frying pan, spread evenly 1 tbsp. vegetable oil and warm it up.
  8. Prepare chicken fillets on both sides in flour.
  9. Then dab the briol into the egg.
  10. Flip.
  11. And put in a frying pan with hot oil.
  12. Fry chicken with chicken over medium heat for about 2-3 minutes on each side.
  13. Turn over to the other side and fry until red. Transfer the finished briol onto a napkin or paper towel so that it absorbs excess fat. In the same way, wrap in flour and egg batter the second fillet, fry it on both sides in 1 tbsp. vegetable oil.
  14. Chicken briol served hot, with any sauce and garnish of your choice (ideal for fresh vegetables). Bon appetit!
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