Ingredients
- 4 boneless skinless chicken breast halves (pounded thin)
- 1 large egg, beaten
- Salt and pepper
- 1/2 cup parmesan cheese, grated
- 1/2 cup sliced almonds, minced
- 6 tablespoons butter, divided
- 3 tablespoons oil (olive oil, divided)
- 1/4 cup all-purpose flour
- 2 tablespoons shallots, chopped
- 4 tablespoons parsley, chopped
- 1/4 cup dry white wine
- 1 lemon, cut into wedges
How to Make
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Step 1: Season the chicken with salt and pepper.
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Step 2: Combine the parmesan cheese and almonds in a flat dish.
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Step 3: In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
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Step 4: Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
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Step 5: Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
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Step 6: Transfer chicken to a warm plate and pour off excess oil from pan.
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Step 7: Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
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Step 8: Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.
We hope you enjoy this recipe!
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