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Chicken parmesan crust

ingredients

servings

4

Chicken breast

400 grams

Egg, egg white

2 unit

Grated orange peel

1 spoon

Pecorino cheese

100 grams

Peas

800 grams

Pistachios

40 grams

Shallots

4 unit

Extra virgin olive oil

40 grams

Iodized salt

to taste

Black pepper

to taste

second courses from Italy

Chicken parmesan crust

Chicken parmesan crust

with meat with eggs with lactose with nuts high in calcium source of C vitamins high in potassium high in phosphorus

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chicken parmesan crust

Chicken parmesan crust sautéed with peas and pistachios

Chicken parmesan crust step 1

step 1

Thinly slice the shallots, shelling peas, lightly sauté the shallots in a pan with oil, add the peas, salt and pepper.

Chicken parmesan crust step 2

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.

Chicken parmesan crust step 3

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.

Chicken parmesan crust step 4

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.

Chicken parmesan crust step 5

step 5

Serve the chicken fillets cut into strips a little wider lying on a bed of peas and scallions.

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