Breaded Chicken Breast Fillets

Ingredients

• 4 chicken breast fillets (≈140 g each)
• Salt
• Pepper (freshly ground)
• 40 g pine nuts
• 40 g grated Parmesan
• 3 tbsp chopped parsley
• 2 Eggs
• 4 tbsp flour
• 100 g white bread crumbs
• 4 tbsp Vegetable oil
• 3 tomatoes
• 0.5 lemon

Instructions

1. 1.

   Wash the chicken breasts, pat dry and cut horizontally in half. Lightly pound flat and season with salt and pepper.

2. 2.

   Coarsely chop the pine nuts and mix them with grated Parmesan and parsley into the bread crumbs in a shallow dish.

3. 3.

   Whisk the eggs with flour in another shallow dish. Dredge each chicken piece first in flour, then dip in egg, and finally coat with the cheese‑nut breadcrumb mixture.

4. 4.

   Pan‑fry the coated chicken in hot oil for about 4–5 minutes on each side until golden brown.

5. 5.

   Drain on paper towels. Quarter the tomatoes and cut the lemon into wedges. Arrange the breaded chicken on a platter, skewer with toothpicks, and serve with tomato quarters and lemon wedges.