Chicken breast in liezon

Chicken breast is a healthy dietary meat, which is especially important when following the rules of a healthy diet. However, there is one caveat when cooking it - it is very important not to over-dry the meat. In order for the chicken breast to remain tender and juicy, when frying it, they use lieson. The crispy breading, which is formed at the same time, not only gives an appetizing crust to the finished dish, but also allows you to keep the juice of the meat inside the breast.

Wash chicken breasts, dry with a paper towel. Cut out bones (if any), films, fat.

Wrap each breast with cling film and use a rolling pin or a special meat hammer to beat off each piece until its thickness is about 1 cm.

In a large bowl, mix the breadcrumbs, salt and pepper. Grate the parmesan finely and add to the breadcrumbs. Mix everything well.

Prepare the liezon. Wash the eggs and break them into a deep bowl, beat with a fork or whisk. Warm up the milk a little (but not much!) and pour it into a bowl with beaten eggs. Mix the warm milk and eggs well with a whisk again - the chicken breast pie is ready.

Prepare the kitchen table for chicken breading. Put the chopped chicken breasts next to each other, a large plate with breadcrumbs and a bowl with a pie.

First dip each piece of chicken into the pie, and then cover it abundantly with a mixture of breadcrumbs and seasonings. Make sure that the breading covers all parts of the chicken breast.

Heat vegetable oil in a frying pan. As soon as the butter is sufficiently heated, put the breaded chicken breast in a frying pan and fry the breast for about 3-4 minutes on each side until a beautiful golden crust is formed. Then put the fried chicken breast on a paper towel so that it absorbs excess oil.

Rinse the parsley, dry it and finely chop.

Put the ready-made chicken breasts in a liezon on a beautiful dish, decorate with herbs and lemon halves. Bon appetit!