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Chicken fillets coated in Parmesan

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Ingredients for 4 servings:

  • 8 chicken fillets
  • n. B. Salt
  • 2 tbsp, heaped flour
  • 2 tbsp, heaped paprika powder
  • tsp, levelled pepper, white
  • 3 eggs
  • 125 g Parmesan, freshly grated
  • some salt
  • lots of fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes

Rinse the fillets. Pat dry with kitchen paper and season with salt. Place the inner fillets in a bag with flour, paprika, and pepper. Seal the bag and mix everything well. Whisk together the eggs, Parmesan, and salt, if desired, until a tough batter forms. Tap the flour mixture off the fillets. Coat the fillets in the Parmesan batter. Fry the fillets in a deep pan with plenty of fat or in a deep fryer until evenly browned. Then remove the fat from the fillets and place them on a paper towel. Serve the meat. Serve with all kinds of vegetables and potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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