Prep 5 mins
Cook 15 mins
This came from Courier Weekly. This appears different to the other Chicken Picatta's in that the batter uses parmesan cheese.
- Dust chicken with flour.
- Whisk eggs and parmesan to form a batter.
- Put chicken in batter.
- Heat oil in non-stick pan until almost at smoking point.
- Place chicken in oil until brown and then repeat on other side.
- Finish in oven for 5 minutes.
- Serve with fresh vegetables and semi-dried tomato pesto.