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Petto di polo inpanato, served with rocket leaves, Parmesan and lemon wedges


  • 1 chicken breast, skin removed
  • 100g flour
  • 3 eggs
  • 100g breadcrumbs
  • 50g grated Parmesan cheese
  • Fresh seasoning
  • Handful rucola leaves
  • 1 lemon, cut into quarters
  • 1 tbsp olive oil
  • 1 tbsp butter



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.

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