– Approx. 900 gr.Of chicken breasts, I removed the skin and bones before.
– 2 Cups.Of Shredded Parmesan Cheese.
– Salted Butter, about a 1 stick and 1/2.
– one large Egg.
– 1 Tbsp.Of water.
– 3 tsp.Of Olive Oil.
– 1 tsp.Of Minced Garlic.
– 1/2 tsp.Of Salt.
– 1/2 tsp.Of Black Pepper.


1- Slice each breast to roughly 1/2-inch thick.

2- Beat a large egg with warm water until it has been incorporated.

3- In the mixture add the garlic, sea salt, and black pepper, don’t forget to whisk well.

4- In another large bowl, put the parmesan cheese.

5- Make sure any piece of chicken is coated with the egg mixture.
Allow the excess egg to be freely trickled.

6- Place the chicken pieces in the parmesan. Scatter on top of them more parmesan.

7- Push softly on the other side, then repeat and turn. Shakes the excess off. Repeat the remaining chicken.

8- Place the butter and oil in a broad skillet over high heat.

9- Place the chicken and move after a few minutes when the sides turn brown.

10- Push the spatula gently, then turn it over and do not move it again until it is browned.

11- Push it gently to the smelly dish with a spatula.

12- ENJOY IT!!!
Serve with silk cauliflower mash and a drizzle of browned butter for the perfect gluten-free, low-carb dinner!
This chicken recipe is all about parmesan crusts.

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