Ingredients
- 8 slices of chicken breast
- 60 g grated Parmigiano Reggiano PDO
- a lemon
- bread crumbs
- salt
- extra virgin olive oil
For the recipe of lemon chicken breasts, squeeze the lemon and add the juice, without filtering it, to a glass and a half of water. Beat the slices with a meat tenderizer, covering them with baking paper so as not to break the fibers. Hit them with a firm hand but without too much violence: in this way the fabrics will soften without shredding the pulp. Bread them and remove the excess breadcrumbs.
Heat 4 tablespoons of oil over low heat in a large pan, then add the slices, raise the heat and brown for a couple of minutes before on one side and then the other. Season with salt, pour the lemon juice with water into the pan and sprinkle with grated Parmesan; cover and cook on a gentle flame for 15 minutes. As soon as you notice that the sauce will start to thicken and become creamy, you can turn off and serve the lemon escalopes immediately.
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