Serves 2
Directions
- 1Butterfly the chicken breast.
- 2Pound it kind of thin.
- 3Blend the panko until fine.
- 4Add both parmesan cheeses to a plate and mix.
- 5Add eggs to a bowl and mix.
- 6Season the chicken breast with salt and pepper.
- 7Coat the chicken with egg.
- 8Put the chicken into the cheesy bread mixture and coat both sides with extra on there.
- 9In a heated pan, add olive oil and a few pats of butter.
- 10Add the chicken.
- 11Cook it on a medium heat.
- 12Flip it over and put one more pat of butter in there.
- 13Put in a warm oven.
- 14In the same pan add shallots and garlic.
- 15Deglaze with white wine.
- 16Let the wine reduce down a little bit.
- 17Add cream.
- 18Finish with a couple pats of butter and take off the heat.
- 19Swirl it in. It is going to emulsify and thicken up.
- 20Pour the sauce down on a plate.
- 21Put the chicken on the sauce.
- 22Squeeze a fresh lemon.
Ingredients
- chicken breast
- panko
- parmesan cheese grated
- parmesan cheese shredded
- eggs
- salt
- pepper
- olive oil
- butter
- shallots
- garlic
- white wine
- cream
- lemon juice
Equipment
knifezipper bagmeat hammerblenderplatebowlpanovenspatula
Tips
- Butterfly the chicken breast, but don't cut all the way through.
- Pound the chicken until nice and even.
- If you want a fine panko, throw it in the blender.
- Butter adds brownness.
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