Ingredients
Method
- 4 boneless free-range chicken breasts
- 135 g plain breadcrumbs
- 100 g Parmigiano Reggiano, finely grated
- sea salt and freshly ground black pepper, to taste
- 140 g flour
- 2 free-range eggs, beaten
- 3 T extra-virgin olive oil
- 3 T butter
- 50 g sugar snap peas, for serving
- chilli crunch, for serving to serve
Method
Ingredients
1. Create a dredging stationing by combining breadcrumbs and Parmigiano Reggiano cheese. In a separate bowl, combine flour, salt and pepper. Crack the eggs in a separate bowl and set aside.
2. Coat chicken breasts in seasoned flour, then dip individually into the egg, allowing the excess to drip off. Roll each chicken breast in the breadcrumb mixture, then fry in the olive oil and butter until golden brown.
3. Serve with sugar snap peas, chilli crunch and extra Parmigiano Reggiano.
Photography: Shavan Rahim
Production: Brita du Plessis
Food assistant: Josh van Zyl
Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and taste. Artisan cheesemakers use traditional methods of production distinctive to the area of origin, to create the only authentic Parmesan cheese.
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