Preheat the oven to 175`c. In a bowl, beat the eggs with 30g of Parmesan and also season the flour with salt and pepper. Pass the chicken breast through the flour, then the beaten eggs and finally the breadcrumbs. Make sure that all the chicken is covered with breadcrumbs. Heat the oil and butter on a griddle pan and fry the breaded chicken breast for a few minutes on each side or until golden brown. Place the chicken on a baking tray and continue cooking in the oven for 15 minutes. Serve the breaded chicken on a large serving plate topped with rucola leaves, Parmesan, cracked pepper corns, lemon wedges and finish with a drizzle of olive oil.
Serves 1Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan