| Servings |
people
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Ingredients
- 4 chicken breasts skinless
- 2 egg
- 6 tablespoons vermouth or white wine
- 5 tablespoons lemon juice
- 3 cloves garlic minced
- 125 g flour
- 125 g parmigiano
- 70 g parsley fresh, minced
- 2 tablespoons butter
- 3 tablespoons olive oil
Ingredients
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Instructions
- Flatten chicken breasts to about 1 cm thickness.
- In a shallow dish, combine the beaten eggs, 2 tablespoons wine/vermouth, 2 tablespoons lemon juice, and garlic.
- In another shallow dish, combine the flour, Parmesan chees, finely cut parsley, and salt.
- Coat chicken with flour mixture, dip in egg mixture, then coat again with flour mixture.
- In a large frying pan, brown the chicken breasts with oil for 3-5 minutes on each side or until juices run clear.
- In the same pan, melt butter. Add the remaining 4 tablespoons of wine/vermouth and the remaining 3 tablespoons lemon juice. Bring to a boil and reduce by a fourth. Drizzle over chicken
