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Chicken Picatta Ala Chef Hermann

2-3oz chicken breast (boneless/skinless)

½ grated Parmesan cheese

1 whole egg

1 oz olive oil

½ oz butter unsalted

1 tsp flour

Season with salt, white pepper, basil, garlic

Heat olive oil in non stick skillet with butter. Dip chicken breast in flour with seasonings combined. Then dip into egg/Parmesan cheese (well beaten). Saute in olive oil over medium heat for 3 ½ minutes. Then turn for 3 ½ more minutes until chicken is cooked through. Serve over fettuccine noodles topped with marinara sauce. Make sure to use good (real) Parmesan cheese.