Summary

Ingredients

• 4 chicken breast fillet (s), parried
• 150 g butter, salted
• 2 tablespoon parsley, chopped
• 2 tablespoon walnuts, finely chopped
• 3 egg (s)
• salt and pepper
• 1 pinch cayenne pepper
• Breadcrumbs
• Palm fat
• 1 lime (s), then juice
• 3 tablespoon heavy cream
• Flour

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Instructions

1. Mix the butter in the semi-soft state with the lime juice, nuts, parsley, as well as pepper and salt
2. Shape the mixture into 4 finger-thick and finger-long rolls and place on a plate in the freezer.
3. Cut a pocket into the parched chicken breast fillets, put the now hard butter in the pocket and close it with a toothpick.
4. Pull the filled chicken breasts through the flour, then turn them in the eggs mixed with cayenne pepper and a little whipped cream and in the breadcrumbs (like a Wiener schnitzel).
5. Place in a hot pan filled with approx. 3 cm Palmin and turn so that each side turns golden brown (electric stove 2.5).
6. If the side dishes are not ready yet, the chicken breasts can wait for up to 15 minutes in the oven at 80 °.
7. Side dishes can be: bouillon potatoes with creamy spinach leaves or green asparagus.
8. Extra sauce is not necessary as the butter comes out of the chicken when it is cut and forms the sauce.