Description
I offer you a recipe that was born today in our kitchen. Without any claim to originality, but he's very quick, tasty and, I would even say, beautiful and spectacular.
Ingredients
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Chicken breast
300 g
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Sauce
3 Tbsp
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Salt
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Pepper white
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Chicken egg
1 piece
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Flour
2 Tbsp
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Bread crumbs
4 Tbsp
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Vegetable oil
2 Tbsp
Cooking
Take half of the chicken breast. Tenderloins can be deferred, we may not need. And most of the fillets we cut in half lengthwise. Each piece put in plastic wrap, put another cling film, gently recapture. Do the same with the second piece.
The film will shoot. One piece repulsed breast generously smear the pesto sauce. Will lay on top of another piece.
Break in a bowl one egg, beaten, salt and pepper. In the other two plates to cook the flour and breadcrumbs. I took Japanese bread flakes. They are bright and crisp. Sell anywhere you have the ingredients for Japanese and Chinese dishes. You can take regular bread crumbs.
A piece of our cooked chicken breast dip in egg mixture and coat in flour. Then again in the egg mixture and the breadcrumbs. Fry in a skillet on both sides until Golden state. Put in a preheated 200 gr. With the oven for 15 min. then to get, cut diagonally and serve.
I was served with grilled vegetables, garnished with fresh tomatoes.
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