PARMIGIANO CHICKEN WITH LEMON & ROSEMARY

What You’ll Need:

• 2 boneless skinless chicken breasts, butterfly them and use a meat tenderizer, pound them 1/4” thick
• 3/4 cup of flour
• sea salt & pepper
• 1 egg
• butter and olive oil for frying
• parsley and rosemary, finely chopped
• 1/2 cup of grated parmigiano
• 1 cup of bread crumbs
• Fresh Lemon to finish

Method:

1. Fill one dinner plate with breadcrumbs and herbs (dry mixture)
2. Fill a bowl with whisked egg and a tsp of water salt and pepper
3. Coat your chicken breasts in the egg mixture then pat on the bread crumbs and herbs (dry mixture). Coat both sides.
4. In a medium sized skillet, on medium heat, melt 1/2 tbsp of butter and drizzle some olive oil.
5. Cook your chicken in the pan for 3-4 minutes each side.
6. Squeeze fresh lemon on each before eating (don’t skip this step!)