Chicken Fillet with Gremolata
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 egg (s)
- 1 tablespoon milk
- 1 bunch parsley
- 20 g parmesan cheese
- salt and pepper
- 2 port. Chicken fillet (s)
- 6 tablespoon oil
- 500 g tomato (s)
- 1 lemon (s), untreated
Print Recipe
Pin Recipe Instructions
- Whisk the egg and milk together. Peel a few thin strips from the parmesan with a peeler and grate the rest finely. Finely chop the parsley. Mix with grated parmesan, breadcrumbs, salt and pepper. Turn the meat first in the egg, then in the breading.
- Fry the chicken fillets in 2 tablespoons of oil for 5 - 6 minutes on each side. Heat the rest of the oil. Halve the tomatoes, put them in the pan with the cut surface facing down and let simmer for 12 minutes.
- Cut the lemon into slices. Turn the tomatoes 2 minutes before the end of the cooking time, season with salt and pepper, add the lemon and let it braise.
- Serve with the meat. Sprinkle with the parmesan shavings.
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