Directions
- 1Grate the parmesan cheese.
- 2Mix the grated parmesan with panko bread crumbs and white pepper.
- 3Crack open an egg, add white vinegar, oil, and a couple of spices, mix well.
- 4Pound the chicken breasts evenly.
- 5Pat the chicken dry, sprinkle with flour.
- 6Dunk chicken in egg wash, then in panko-parmesan mixture, press to stick.
- 7Fry the chicken for 4-6 minutes or until cooked through.
- 8Sauté green beans.
- 9Simmer chicken stock for a couple of minutes.
- 10Finish the sauce with lemon juice and cold butter.
- 11Serve with chunky potato bake, garnish with chives.
- 12Pour sauce all over and enjoy!
Ingredients
- 1 block parmesan cheese
- 1 cup panko bread crumbs
- 1 pinch white pepper
- 1 unit egg
- 1 tablespoon white vinegar
- 1 tablespoon oil
- 2 pinches spices
- 2 units chicken breasts
- 1 cup flour
- 1 cup chicken stock
- 1 unit lemon
- 2 cubes butter
- 1 handful green beans
- 1 handful potatoes
- 1 handful chives
Equipment
graterbowlpantongswooden spoonplatefork
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