Parmesan chicken with pearl onions and patty pans

May 5, 2015 (Last Updated: January 11, 2019)
Print Recipe

Parmesan chicken with pearl onions and patty pans

Serves: 4
Cooking Time: 55 minutes

Ingredients

  • 6 chicken breasts, boneless
  • salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 125ml (½ cup) milk
  • 125ml (½ cup) Parmesan, freshly grated
  • 100g fresh breadcrumbs
  • 45ml (3 tbsp) avocado oil
  • 20ml (4 tsp) butter
  • 100g patty pans
  • 30 pearl onions
  • lemon wedges, to serve

Instructions

1

Put the chicken breasts in a bowl and season well.

2

Whisk the eggs and milk together in a bowl and set aside.

3

Mix the Parmesan and breadcrumbs in a shallow dish and set aside.

4

Soak the chicken breasts in the milk mixture for a few minutes, then dip them in the breadcrumb mixture to coat well. Transfer to a plate, cover and refrigerate for 30 minutes.

5

Heat 30ml (2 tbsp) of the oil in a pan and fry the chicken breasts until golden on both sides and cooked through, about 10 – 15 minutes.

6

In a separate pan, melt the butter with the remaining oil and sauté the patty pans and onions until soft, about 10 minutes. Season to taste.

7

Serve the chicken hot with the patty pans and onions, garnished with the lemon wedges.

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May 5, 2015 (Last Updated: January 11, 2019) By
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