By MIKAEL VON DE BURG – Riverside’s Resident, food connoisseur
1 chicken breast, cut horizontal in half. Put over plastic film and hit it with a club and make even thinner. Three bowls/ plates.
1. Flour with salt and white pepper.
2. 2-3 wiped eggs.
3. Breadcrumbs mixed with a lot of crushed Parmesan/lemoncest. Take a lot of this. Put file of chicken first in flour than in the egg wash and at last put on the breadcrumbs/lemon /parmesan. Must cover.
Fry on middle heat with olive oil and butter. Enough butter to pore over with a spoon during frying. Ready when golden brown. Can be served with lemon and spinach.
Olive oil and butter for cooking