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Meat
The Juiciest Chicken Breast
Tender and succulent chicken breast cooked via low-temperature water immersion. This method prevents the meat from drying out and is ideal for a hot service.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Prepare water at a temperature of 70°C with salt dissolved in it.
2
Submerge the chicken breast fillet into the prepared water.
3
Cook at 70°C until done (about 30-40 minutes depending on size).
4
Remove the cooked fillet from the water.
5
Whisk together the egg, milk, and pepper for the breading.
6
Dip the fillet into the egg-milk mixture, then coat in corn flour.
7
Pan-fry if desired or serve hot.
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