ingredients

 

2 4 6 8 Servings

• 2 chicken breasts, skinless

• 25 grams parmesan cheese

• 1 egg white

• 125 grams fine green beans

• 1 lemon

• 4 sun-dried tomatoes, in olive oil

• 4 tablespoons fine breadcrumbs

• 1 tablespoon olive oil

implements

 

for cooking 2 servings

• small saucepan

• frying pan

• large mixing bowl

• grater

• large plate

• colander

• rolling pin

• large plate

instructions

 

1. In the small saucepan boil water for the fine beans.

2. Grate 25g of parmesan cheese onto the large plate, using the finer side of the grater so that you end up with very refined, almost powder like texture.

3. Cut each chicken breast into lengthways 3 or 4 strips. With the rolling-pin flatten the chicken pieces to about  ½ cm in thickness (don roll over the pin but use in a hammer-like motion)

4. Separate the egg white from yolk and place the white in the mixing bowl. Add the chicken strips, season with black pepper and coat them in egg white.

5. Spread 4 tablespoons of breadcrumbs onto the second large plate. Roll each piece of the chicken first in the breadcrumbs and then in the parmesan.

6. Return to the small pan, add the green beans and boil them for 5 minutes.

7. Meanwhile, in the frying pan heat a tablespoon of olive oil and fry the chicken pieces on a medium heat for 4-5 minutes turning them frequently. (you might need a little extra olive oil if the chicken breasts are particularly plump)

8. While the chicken is frying, cut the lemon in half and squeeze a ½  of it over the chicken to intensify flavour. Cut the other half into the wedges and reserve for decoration.

9. Chop 4 sun-dried tomatoes into small chunks.

10. Drain the green beans and place them back in the saucepan. Add the sun-dried tomatoes cook for a few seconds until warm.

To serve - Place the green beans onto the middle of the plate and arrange the chicken pieces on top. Decorate the plate with the lemon wedge.