John Myers
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Almond Chicken with Vanilla on Parmesan Semolina
The perfect almond chicken with vanilla on Parmesan semolina recipe with a picture and simple step-by-step instructions.
Parmesan semolina
- 500 ml Vegetable broth
- 180 g Corn semolina
- 3 tbsp Butter
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 2 tbsp Grated Parmesan
Almond Chicken
- 2 Vanilla pods
- 4 Chicken breast fillets
- 2 Eggs
- 1 tbsp Flour
- 80 g Flaked almonds
- 2 tbsp Olive oil
sugar snap
- 400 g Snow peas
- 1 pinch Salt
- 2 tbsp Herb butter
- 2 Apples red
Parmesan semolina
- For the Parmesan semolina, grease a baking sheet. Bring the stock to a boil in a saucepan. Add semolina and 1 tbsp butter and reduce to a solid mass, stirring constantly. Season the semolina with salt and pepper and fold in the Parmesan. Spread the mixture on the baking sheet and let it cool down.
Almond Chicken
- Cut the vanilla pods lengthways and scrape out the pulp with a sharp knife. Wash the chicken breast fillets, pat dry, season lightly with salt and pepper and rub the vanilla pulp. Preheat the oven to 180 ° C.
- Whisk the eggs with the flour in a deep plate. Put the almonds in a second plate. Turn the chicken breast fillets first in the egg and flour mixture and then in the almonds.
- Heat the oil in a pan and fry the meat on both sides over low heat. Place the chicken breast fillets in an ovenproof dish and cook in the oven on the middle rack for 10 to 12 minutes.
sugar snap
- Cook the snow peas in salted water until firm to the bite, drain into a colander and rinse ice-cold. Melt the herb butter in a pan, toss snow peas in it and season with salt and pepper.
- Using a cookie cutter, cut out shapes from the cold semolina. Melt the remaining butter in a second pan and bake the semolina hearts until golden brown on both sides. Cut apple quarters into wedges and fry briefly.
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