Serves 1
Directions
- 1Remove the tendon from the chicken breast.
- 2Cut the fillet lengthwise.
- 3Pound until tender.
- 4Coat with flour.
- 5Crack the eggs into a glass dish.
- 6Season to taste with salt and pepper.
- 7Whisk the eggs.
- 8Peel the garlic cloves.
- 9Add grated garlic to the eggs.
- 10Finely chop parsley.
- 11Add chopped parsley to the eggs.
- 12Grate parmesan cheese.
- 13Add grated parmesan to the eggs.
- 14Mix the egg mixture.
- 15Dip the chicken fillet into the egg mixture.
- 16Place the coated chicken in a frying pan with melted butter.
- 17Fry for 2 minutes on each side.
- 18Remove the fried chicken from the pan.
- 19Pour chicken broth into the pan.
- 20Add grated garlic to the broth.
- 21Add butter to the broth.
- 22Stir the mixture.
- 23Add chopped parsley to the sauce.
- 24Squeeze lime juice into the sauce.
- 25Place the chicken fillet back into the pan with the sauce.
- 26Simmer for 10 minutes with the lid on.
- 27Serve the chicken with mashed potatoes and garnish.
Ingredients
- 1 pc chicken breast
- 200 g flour
- 3 pc eggs
- 3 g salt
- 2 g black pepper
- 10 g garlic
- 10 g parsley
- 50 g parmesan
- 50 g butter
- 150 ml chicken broth
- 7 g garlic
- 30 g butter
- 7 g parsley
- 10 ml lime juice
- 4 pc potatoes
- 3 pc bay leaves
- 3 g salt
- 1 g black pepper
- 1.5 l water
- 5 g salt
- 3 pc garlic
- 40 g butter
- 50 g sour cream
- 50 ml whipping cream
- 10 g scallions
Equipment
forkknifecutting boardplastic bagmeat tenderizerglass dishgraterfrying pantongslid
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