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