Breaded chicken with herbs, green asparagus, and sautéed zucchini

Savory recipes Spring Summer Fall Winter Under 30 minutes Recette de Chef Easy Poêle

Prep time

10 minutes

Cooking time

8 minutes

Serves

4 people

A springtime recipe from our ambassador Yves Camdeborde!

Method

In a large bowl, mix the breadcrumbs with the parsley, mint, basil, almond powder, and chopped garlic.
Place the flour in one bowl and the beaten eggs in another.
Season the chicken breast with salt and pepper.
Dip the breast in each of the three bowls (flour, beaten eggs, then breadcrumbs).
Heat some oil in a frying pan, add the chicken cutlet, asparagus, and zucchini, and season with salt and pepper.
Cook both sides of the chicken and vegetables until golden brown.
Drizzle with lemon juice and water to deglaze the juices.
Add a few herbs and some almond powder.
Serve and enjoy!

This reciped is signed by Chef Yves Camdeborde.

Ingredients

1 chicken breast (cut in half if too thick) (250 g or 9 oz)
200 g (7 oz) breadcrumbs
2 whole eggs, beaten
100 g (3/4 cup) flour
1 tbsp chopped parsley
1 tbsp chopped mint
1 tbsp chopped basil
1 level tbsp almond powder
½ tsp chopped garlic
12 green asparagus tips
1 zucchini
1 tbsp lemon juice
Olive oil
Fine salt, freshly ground pepper

Utensil

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.