Chicken slices in tarragon parmesan crust

Name: Chicken slices in tarragon parmesan crust
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 collar Tarragon; 1 Garlic clove; 75 g Breadcrumbs; 75 g Polenta grits; 50 g Parmesan cheese; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Chicken filet; 50 g Flour; 3-5 Tbsp Oil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/4 collar Tarragon
1 Garlic clove
75 g Breadcrumbs
75 g Polenta grits
50 g Parmesan cheese
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Chicken filet
50 g Flour
3-5 Tbsp Oil

Directions

1
Pluck the tarragon and cut it into small pieces. Peel and chop the garlic. Mix breadcrumbs, tarragon, garlic and polenta. Grate parmesan and mix in. Beat the eggs in a deep plate, season with salt and pepper
2
Wash the meat, dab dry and cut diagonally into thin slices. Turn meat first in flour, tap off excess flour. Then turn in egg and finally in breadcrumbs mix
3
Heat the oil in a frying pan. Fry the chicken escalopes for 3-4 minutes while turning them until crispy. Take out and let drain on kitchen paper