Chicken breast in liaison

4 servings
35 min

Chicken breast is a healthy diet meat, which is especially important when following healthy eating rules. However, when preparing it, there is one nuance - it is very important not to dry out the meat. To keep the chicken breast tender and juicy, liaison is used when frying it. The crispy breading that forms at the same time not only gives the appetising crust to the finished dish, but also allows you to preserve 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 milk for meat to beat each piece until it is about 1 cm thick. Mix breadcrumbs, salt and pepper in a large plate. Grate Parmesan finely and add to breadcrumbs. Mix everything well. Make a liaison. Wash the eggs and break them into a deep bowl, beat with a fork or whisk. Heat the milk a little (but not much! ) And pour into a bowl of beaten eggs. It is good to mix warm milk and eggs with a whisk again - the liaison for chicken breast is ready. Prepare a kitchen table for chicken breading. Place the beaten chicken breasts side by side, a large plate of breadcrumbs and a bowl of liaison. Dip each piece of chicken first into a liaison, and then generously coat with a mixture of crumbs and seasonings. Make sure that the breading covers all parts of the chicken breast. Heat vegetable oil in a frying pan. Once the oil has warmed enough, place the breaded chicken breast in the pan and fry the breast for about 3-4 minutes on each side until a beautiful golden crust forms. Then put the fried chicken breast on a paper towel to soak up the excess oil. Rinse the parsley, dry and finely chop. Transfer the finished chicken breasts in the liaison to a beautiful dish, decorate with herbs and halves of lemon. Enjoy your meal!