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Alberto's Pollo alla Fiorentina

updated

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Ingredients for 4 servings:

  • 2 pieces of chicken breast, double without skin
  • 3 limes, the juice
  • ½ bunch parsley, finely chopped
  • 2 clove(s) garlic, squeezed
  • 3 eggs
  • 4 tbsp Parmesan, grated
  • Flour, for flouring
  • salt and pepper
  • oil

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 6 minutes; Total time approx. 3 hours 36 minutes

ideal as a snack (finger food)

Cut the chicken breasts into bite-sized pieces. Mix well in a bowl with lime juice, half the parsley, and 1 crushed garlic clove. Cover with plastic wrap and let marinate in the refrigerator for 3 hours. Coat the meat well in flour. Whisk the eggs, add the grated Parmesan cheese, the remaining parsley, 1 crushed garlic clove, salt, and pepper, and form a kind of runny batter. Dip the floured meat generously in the flour and immediately fry in plenty of hot sunflower oil until well browned.

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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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