Chicken fillet with gremolata

Ingredients for 2 servings:

• 1 egg(s)
• 1 tbsp milk
• 1 bunch of parsley
• 20 g Parmesan
• salt and pepper
• 2 servings of chicken fillet(s)
• 6 tbsp oil
• 500 g tomatoes
• 1 lemon(s), untreated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk together the egg and milk. Use a vegetable peeler to peel off a few thin strips of Parmesan cheese, then finely grate the rest. Finely chop the parsley. Mix with the grated Parmesan cheese, breadcrumbs, salt, and pepper. Coat 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 remaining oil. Halve the tomatoes, add them cut-side down to the pan, and braise for 12 minutes. Slice the lemon. Turn the tomatoes over 2 minutes before the end of the cooking time, season with salt and pepper, add the lemon, and braise. Serve with the meat. Sprinkle with the Parmesan shavings.