It seems to me that steaks are easiest to cook from chicken breast. Tender meat does not require prolonged heat treatment and any special spices. The only point is not to overexpose the bird in the frying pan, otherwise it will become too dry.
Ingredients
- Chicken breasts - 1 kg
- Ground black pepper - to taste
- Sea salt - 1 tsp.
- Vegetable oil - 50 ml
- Lime - 1 piece
- Parsley - 1 twig
Step-by-step cooking recipe
Wash the chicken breasts, dry them and cut them into small steaks. Sprinkle with salt, ground pepper and set aside for 15 minutes.
Scald lime with boiling water and cut into small slices. Squeeze out the juice from two pieces, leave the rest for serving.
Heat the oil in a frying pan, lay out the steaks and fry on high heat for 2 minutes on each side.
Reduce the heat to medium and fry for another 4 minutes on each side.
Put the finished steak on a serving board, sprinkle with chopped parsley, sprinkle with lime juice and cover with foil for 10 minutes.
Serve the steaks with the remaining lime slices.
