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Yield:
2
Ingredients:
1/2 chicken breast, no skin, no bone, R-T-C Trimmed of fat and membrane
1 each egg white
1/4 cup flour
1/4 cup bread crumbs, Italian style
1 teaspoon dried chervil
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons grated Parmesan cheese
Directions:
Place one half butterflied chicken breast between two sheets of plastic
wrap. Using a meat mallet, pound to 1/4 inch thickness.
Preheat oven to 300 degrees F.
In a medium sized bowl, whisk
together egg white and 1 Tbsp water.
In a shallow dish, stir together flour, breadcrumbs, chervil, paprika,
salt and pepper.
In a large nonstick skillet,
heat the oil and the butter over medium heat.
Dip chicken breast slices in the egg-white mixture, letting any excess
drip off. Dredge in the breading mixture, making sure the chicken is
thoroughly coated.
Place the chicken breast slices in the skillet and cook for about 3
minutes per side, or until the outside is browned and the inside is no
longer pink.
Transfer to an ovenproof platter or
baking sheet and sprinkle with the cheese.
Put
in the oven for a minute or two just until the cheese melts.
Serving
Suggestion:
Risotto with asparagus and mushrooms
is a great accompaniment.
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