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Cooking + Entertaining

Sliced ​​chicken: the simple and quick recipe for a second meat dish

Sliced ​​chicken: the simple and quick recipe for a second meat dish


Extra virgin olive oil

The chicken cut it’s a second quick and very tasty, prepared with marinated and pan-fried chicken breast. Tender and juicy, it is accompanied by salad, cherry tomatoes and parmesan shavings, for a spectacular and very tasty dish, suitable for any family lunch or dinner. Just complete it with a few slices of homemade bread to have a light mealnutritious and satiating.

The secret of its success lies in the marinade in which the whole chicken breast is left to rest for at least half an hour, so that it remains particularly soft. At the end of this time, it is browned in a very hot non-stick pan, then cooked over low heat and with a lid, until it is golden on the outside and perfectly cooked. baked heart.

We have chosen to create an emulsion with extra virgin olive oil, lemon juice and salt, but you can add some aromatic herbsspices, such as ginger, curry or sweet paprika, and replace the lemon juice with orange juice or white wine.

The chicken tagliata is a lighter version of the traditional beef tagliata, since the white meat, an excellent source of noble proteins, is notoriously lower in fat and more digestible. For an impeccable result, it is important to choose an excellent raw material: buy the chicken from a trusted butcher and make sure that it comes non-intensive agriculture, in which he was free to roam and fed with quality food. Its meats will not only be more beneficial, but also tastier.

If you prefer, instead of lettuce and tomatoes, you can complement the chicken tagliata with coleslaw, sautéed artichokes, grilled zucchini, if in season, or delicious baked potatoes.

Find out how to prepare chicken tagliata by following the step-by-step procedure and tips. Also try the grilled chicken and the deviled chicken.

How to prepare a chicken fillet

Pour the oil and salt into a small bowl, then add the lemon juice 1.

Mix well and pour the emulsion over the chicken breast that you have placed in a tall, narrow container 2.

Massage it and let it sit for 30 minutes 3.

Heat a non-stick pan and place the chicken breast in the center 4.

When it’s nicely browned, flip it over to the other side. 5.

Cook the chicken breast for an additional 15 minutes, with the lid on and over low heat, until also cooked inside 6.

Transfer it to a cutting board 7.

Cut it into slices about one cm thick 8.

Serve hot on a serving platter with a side salad. 9.

Top with cherry tomatoes ten then sprinkle with parmesan shavings.

Bring to the table and serve 11.


The chicken cut can be marinated by adding aromatic herbs to taste, but also spices such as paprika or curry.


The chicken cut will keep in the refrigerator in a glass container for up to one day. Meat can be frozen if you used fresh meat (11)

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