Parmesan chicken with pearl onions and patty pans
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.
