Serves 2
Directions
- 1Butterfly one chicken breast and split it in half.
- 2Place the breast in a bag and pound it thin.
- 3Blend the panko to make it really fine.
- 4On a plate, mix the panko, grated parmesan cheese and shredded parmesan.
- 5Whisk some eggs in a bowl.
- 6Add salt and pepper on both sides of the chicken.
- 7Coat the chicken in the eggs, then coat it in the cheese and bread mixture.
- 8Heat some olive oil and butter in a pan on medium heat.
- 9Cook the chicken on a medium heat until nice and crispy.
- 10Place the chicken in a warm oven to sit.
- 11In the same pan, add some shallots and garlic.
- 12Deglaze with some white wine.
- 13Add a little bit of cream and a couple of pats of butter.
- 14Take it off the heat and swirl it.
- 15Place some sauce on a plate.
- 16Place the chicken on top of the sauce, then squeeze some fresh lemon juice on top.
Ingredients
- 2 chicken breast
- panko
- handfuls parmesan cheese
- handful shredded parmesan
- 1 eggs
- salt
- pepper
- olive oil
- butter
- shallots
- garlic
- white wine
- cream
- lemon
Equipment
knifecutting boardziplock bagmeat tenderizerblenderplatebowlpanspatulaoven
Tips
- Butterfly the chicken breast before pounding it thin.
- Panko needs to be really fine before using it.
- Add butter for browness and super flavor
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