Omelet egg with pesto broccoli leaves
second courses from Italy
Chicken parmesan crust
Chicken parmesan crust
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Chicken parmesan crust sautéed with peas and pistachios
preparation
step 1
Thinly slice the shallots, shelling peas, lightly sauté the shallots in a pan with oil, add the peas, salt and pepper.
step 2
Moisten with a little water and simmer over a low heat for about 20 minutes or until the peas are not cooked. Deriving from the chicken 8 slices and beat well the egg whites.
step 3
Coarsely chop the pistachios, mix them with cheese and orange peel, pass the nell'albume chicken fillets and then into the cheese flavored, pressing slightly so that the breading stick well.
step 4
Heat the oven to 200 degrees, coat a baking sheet with parchment paper, lay the slices of chicken and bake for 15 minutes or until the chicken is golden brown and crisp.
step 5
Serve the chicken fillets cut into strips a little wider lying on a bed of peas and scallions.