Chicken Breasts 'A La Parmesan'

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Choose a flavorful cheese, no more than 250 kcal/100 g.

Ingredients

Chicken fillet - 2 pieces
Cheese Spread - 5.3 oz
Herbs - 1 bunch
Olive Oil - 3 tablespoons
Wheat Flour - 7.1 oz
Breadcrumbs - 7.1 oz
Salt - to taste
Farm fresh eggs - 3 pieces
Feta cheese - 2.6 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut two large chicken breasts lengthwise (not all the way through!) and open them up. Gently pound both pieces fairly thin, but without making holes — holes cannot be fixed and will ruin the meat; season with salt and pepper on both sides to taste. NOTE: by 'breast' we mean half of the breast — that is, the side with one side of the central bone. For cutting, place it on the board vertically (wide part up, narrow part down; thick part on the right, thin part on the left), and cut with a sharp knife from the thick part inward towards the thin part. Do not cut all the way through! Then unfold it like a sheet of paper folded in half.

Step 2

Grate the cheese on a fine grater. (The original recipe calls for Parmesan, but it is so high in calories that it's better not to eat for a couple of days afterward. Therefore, take any not very high-calorie cheese that has a flavorful taste — anything but Russian cheese; in the worst case, cheddar. You can also mix it with feta — then take equal amounts, 75 g each of cheese and feta.)

Step 3

Finely chop the herbs (depending on personal preferences: dill, cilantro, basil; you can mix them). Combine the cheese with the herbs. (Ideally, you could add about 50 g of butter, but we are fighting calories and probably can't afford that!). Add spices.

Step 4

Place the filling in the center of the pounded breast and roll it up: if possible, into an envelope, if not, into a roll. Don't overdo it: the overlap (meat on meat) should not be more than 2 cm, otherwise the meat won't cook through. Secure with toothpicks, trimming the ends (leave only about 2-3 mm).

Step 5

Beat the eggs with a fork in a separate bowl. Also, pour flour and breadcrumbs into separate bowls. Now, dip each prepared breast in the egg, coat it in flour, dip it again in the egg, and then coat it in breadcrumbs.

Step 6

Heat a skillet, pour in vegetable oil, and when it's well heated, place the breaded breasts in it. Fry on all sides until cooked through (determine by the color of the breadcrumbs: the main thing is not to burn them!) — this takes about 3-5 minutes on each side. (There are 4 sides!)

Step 7

Remove from the skillet, let cool for 7-10 minutes, and serve — with whatever you like. I prefer it plain!... By the way, for a final farewell to calories — just remove the fried coating, you won't lose much flavor!