Chicken scalopine with Provencal herbs

Salsa Verde is an Italian sauce containing a large number of aromatic herbs. And we will start cooking with him. To do this, put all the ingredients that make up this green sauce in a small bowl:

- cut fennel and shallots into small cubes,

- pass peeled garlic cloves through a special press,

- cut capers finely,

- finely chop fresh parsley,

- remove the topmost thin layer of zest from the thoroughly washed lemon, and squeeze the lemon itself (you will need two teaspoons of juice),

- pour sea salt,

- add finely chopped marjoram, oregano, thyme and rosemary,

- pour olive oil.

Now mix all the ingredients of the sauce well, cover with a lid. Leave the sauce to brew at room temperature for half an hour.

At this time, we prepare the meat, for which we cut the breasts in half lengthwise. If the breasts are large, you can cut them into four parts. Next, beat off the pieces with a jackhammer until they are about 0.7 cm thick.

Mix Provencal herbs in a bowl (you can take fresh or dried) and sea salt. Sprinkle this mixture on each chop.

Pour oil into a large frying pan, then heat it over medium heat. Spread the chops and fry for 3 minutes on each side until a beautiful golden crust.

We spread the finished chops on serving plates, serve with Salsa Verde.

Bon appetit!