1cm-thick sliced chicken (or turkey) breasts
Bowl 1 with some flour in
Bowl 2 with three whisked eggs in
Bowl 3 with some finely ground breadcrumbs in
I add some Herbes de Provence to the breadcrumbs
Salt your chicken breast on both sides, pick it up with your fingers or a fork, and place it in the flour, covering it on both sides.
Take it from there into the eggs and cover it completely.
Move it from the egg into the breadcrumbs and cover it fully. Then put it in the pan and repeat with the other pieces you have.
Serve with green beans, polenta and the egg (see after the photo for details).
Coriander Scrambled Egg
I took a small amount of fresh green coriander and put it in the pan after the chicken had been there. I put some salt and fresh black pepper in the egg and poured it into the pan on top of the coriander, which had been gently frying for only one minute.
I steamed the beans until they were al dente. Then, in a pan with butter and olive oil, I fried one chopped onion and three roughly chopped cloves of garlic. I sweated the onion for three minutes, put in the garlic and then the beans, stirring constantly for three minutes or so.
There are the conventional starch side-dishes: potatoes, pasta and rice are the most obvious. Polenta should really be the fourth, but because it is quite time-consuming, it is only really a bit-part player. I love polenta very much and will include it in a recipe in the coming weeks. Promise!