Leftover Chicken Steak
Transform your leftovers into a gourmet delight with this Leftover Chicken Steak recipe! Perfect for reducing food waste while creating a crispy, golden masterpiece, this dish takes cooked chicken breasts to the next level by coating them in a flavorful breadcrumb blend featuring garlic powder, paprika, and black pepper. Flattened for even cooking and pan-fried in a buttery olive oil mixture, these chicken steaks are ready in just 30 minutes, making them an ideal quick dinner option. Serve them with a squeeze of fresh lemon and your favorite sides, such as mashed potatoes or a crisp garden salad, for a meal that’s both resourceful and irresistible. A must-try for anyone looking for creative leftover chicken recipes!
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Recipe Information
Ingredients
- 2 pieces Cooked chicken breasts (leftover)
- 1 cup Breadcrumbs
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 2 pieces Lemon wedges
Instructions
Place the leftover chicken breasts on a cutting board and gently flatten them to an even thickness using a meat mallet or rolling pin. Aim for about 1/2-inch thickness.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs, garlic powder, paprika, salt, and black pepper.
Dredge one piece of chicken first in the flour, ensuring it's fully coated. Shake off any excess flour. Next, dip it into the egg mixture and let the excess drip off. Finally, coat it thoroughly in the seasoned breadcrumbs. Repeat with the second piece of chicken.
Heat a large skillet over medium heat and add butter and olive oil. Once the butter is melted and foaming, carefully place the breaded chicken steaks into the pan.
Cook the chicken steaks for 4-5 minutes on each side or until golden brown and crispy. Ensure the chicken is heated through thoroughly but not overcooked.
Remove the cooked chicken steaks from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side for a bright, zesty finish. Optionally pair with a side salad, roasted vegetables, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 610 mg | 204% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 10.4 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 209 mg | 16% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
