Description
Otbivnaya, also known as Otbivni, are thinly pounded chicken tenders coated in a flavorful seasoned egg wash and Italian bread crumbs, then sautéed to a golden crisp. This recipe offers tender, juicy chicken with a deliciously crunchy exterior, perfect as a satisfying main dish for any meal.
Ingredients
Scale
Chicken
- 2 – 2.5 lbs boneless skinless chicken tenders
- Salt and pepper, to taste
- Canola oil, for sautéing
Egg Wash
- 2 large whole eggs
- 1 Tbsp mayonnaise
- 1 Tbsp all-purpose flour
- 3 Tbsp milk
- 1/2 tsp Mrs. Dash seasoning
- 1/8 tsp salt
Breading
- 2 cups Italian bread crumbs
- 3 Tbsp flour
Instructions
- Prepare the chicken: Pat dry the chicken tenders with paper towels to remove excess moisture. Cover a large cutting board with cellophane wrap.
- Pound the chicken: Arrange half of the chicken tenders evenly spaced on the cutting board and cover with another layer of cellophane. Using the flat side of a meat mallet, gently pound chicken to about 1/4″ to 1/3″ thickness, being careful not to tear the meat.
- Season the chicken: Remove the top layer of cellophane and lightly sprinkle the chicken with salt and pepper. Repeat the pounding and seasoning with the remaining chicken tenders.
- Make the egg wash: In a shallow bowl, whisk together eggs, mayonnaise, flour, milk, Mrs. Dash seasoning, and salt until fully combined and smooth.
- Prepare breading station: Place the Italian bread crumbs and flour in separate shallow dishes for dredging.
- Coat the chicken: Dredge each chicken tender lightly in flour, then dip into the egg wash mixture, ensuring full coverage. Finally, coat with Italian bread crumbs, pressing the crumbs gently to adhere well.
- Sauté the chicken: Heat canola oil in a large skillet over medium heat. Once hot, add the breaded chicken tenders in batches, cooking for about 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.
- Drain and serve: Transfer cooked chicken tenders to a plate lined with paper towels to remove excess oil. Serve hot alongside your favorite sides or sauces.
Notes
- Be careful when pounding the chicken to avoid tearing—it should be thin but still intact.
- Mayonnaise in the egg wash adds moisture and helps the bread crumbs stick better.
- Use a meat mallet or rolling pin wrapped in plastic wrap if a mallet is unavailable.
- Cook chicken in batches to maintain proper oil temperature for a crispy coating.
- Canola oil is preferred for sautéing due to its high smoke point and neutral flavor.
