🇭🇺 Hungarian-Style Breaded Chicken with Rustic Vegetable Lecsó

 Ingredients

For the chicken:

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 eggs

1½ cups breadcrumbs

1 teaspoon sweet Hungarian paprika

½ teaspoon salt

½ teaspoon black pepper

Vegetable oil, for frying

For the vegetable lecsó:

2 tablespoons vegetable oil

1 onion, finely chopped

2 red bell peppers, diced

1 yellow bell pepper, diced

2 tomatoes, diced

1 cup green peas

1 teaspoon sweet Hungarian paprika

Salt and black pepper, to taste

½ teaspoon garlic powder or 2 minced garlic cloves

👩‍🍳 Instructions

Prepare the chicken:

Place the chicken breasts between two sheets of plastic wrap and gently pound them until evenly thin.

Season:

Season both sides with salt, pepper, and Hungarian paprika.

Bread the chicken:

Coat each piece first in flour, then beaten eggs, and finally breadcrumbs, pressing gently so the crumbs stick well.

Cook the chicken:

Heat enough oil in a large skillet to shallow-fry the chicken. Cook over medium heat for about 4–5 minutes per side, or until golden brown and fully cooked. Transfer to a paper towel-lined plate.

Prepare the vegetables:

Heat 2 tablespoons of oil in another skillet. Sauté the onion for 2–3 minutes. Add the peppers and cook for about 5 minutes.

Add the tomatoes and peas:

Stir in the tomatoes, peas, garlic, paprika, salt, and pepper. Cook for another 8–10 minutes, until the vegetables are tender but still colorful.

Serve:

Spoon the warm vegetable mixture onto a plate and place the crispy breaded chicken on top.

🌶️ Hungarian Tip

Use sweet Hungarian paprika rather than hot paprika for a traditional, mild flavor. Serve with steamed rice, potatoes, or fresh crusty bread.

Prep Time: 20 minutes

Cook Time: 25 minutes

Servi

Cuisine: Hungarian-inspired 🇭🇺