Chicken breasts 1
Half cup plain flour
1 handful of fresh coriander
Parmesan cheese 1 cup
chicken stock cup
garlic clove 1
tbsp olive oil 2 tbsp
butter 2 tbsp
Salt and pepper
Pat the breast dry with paper towel , then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a mortar.
Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat. Chop the corriander (keep a few sprigs for garnish) and add to egg wash. Grate all the Parmesan cheese and add to egg-wash, mix well. Get your lime and chicken stock portions ready. Add the plain flour to a plate. Peel the garlic and chop finely.
To a frying pan on moderate heat, add butter. Coat the chicken in the flour, shake off any excess flour. Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.
Cook chicken for approx 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.
To the same frying pan on full heat, add the lime juice, finely chopped garlic. Add the chicken stock. Add the remainder of chopped corriander. Add the remainder of butter and reduce for 2 minutes on full heat.
Return the chicken to the sauce and continue heating chicken on medium heat.
Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick)