John Myers
Ingredients for 8 servings:
- 800 g chicken breast
- 3 eggs
- 6 tbsp vegetable oil
- 8 tbsp flour
- 50 g Parmesan
- 50 g breadcrumbs
- 2 organic lemons
- 1 tbsp oregano, dried
- some salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
easy to prepare for brunch, buffet or party
Pat the chicken breast dry and cut into small cutlets. Whisk the eggs in a deep plate and season with pepper, salt, and oregano. Put the flour in a second deep plate and finely grate the Parmesan cheese in a third deep plate and mix it with the breadcrumbs. First coat the chicken cutlets in the flour, then dip them in the egg mixture and then thoroughly coat them with the Parmesan and breadcrumb mixture. Heat the oil in a large pan and fry the cutlets for about 2 minutes on each side. Then carefully turn them over low heat and cook them slowly until cooked through. Remove the cutlets from the pan, drizzle with a little lemon juice, and garnish with lemon slices and herbs. Cover and refrigerate until the party or until guests arrive. The cutlets taste great with a cold buffet or as a snack.
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