Parmesan chicken with pearl onions and patty pans
- 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
Put the chicken breasts in a bowl and season well.
Whisk the eggs and milk together in a bowl and set aside.
Mix the Parmesan and breadcrumbs in a shallow dish and set aside.
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.
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.
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.
Serve the chicken hot with the patty pans and onions, garnished with the lemon wedges.