Chicken Breast Fillet with Zucchini Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- 1 zucchini, finely grated
- 2 slices toast, fresh, finely chopped
- 2 egg (s)
- some stalks parsley, chopped
- 1 dash lemon (s)
- mustard
- salt and pepper
- some olive oil
Print Recipe
Pin Recipe Instructions
- Rinse the chicken breast fillets under cold water, pat dry with kitchen paper and parry if necessary. If you want and have the time, soak them in olive oil for about an hour, then they will be even more tender.
- Put the finely grated zucchini, the chopped toasted bread and the eggs with the remaining ingredients in a bowl, season to taste and stir.
- Put the oil in a hot, non-stick pan and fry the fillets briefly on both sides over high heat until they are lightly brown, season with salt and pepper. Then take it out and place in a baking dish. Brush with the zucchini paste and press lightly. Let it steep in a preheated oven at 150 degrees for approx. 15 minutes. Cooking time may vary depending on the thickness of the chicken. If in doubt, cut one after 15 minutes. Put the last few minutes in the oven at 220 degrees with grill function until the crust is a little browned.
- Ajvar, green salad and baguette go well with it.
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