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  • 2 lb Boneless Skinless Rooster Breast
  • 1 Egg
  • 1 tbsp Water
  • 1 tsp minced Garlic
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 cup Shredded Parmesan Cheese
  • 4 tbsp Butter
  • 2 tbsp Olive Oil


  • Minimize every breast in half and pound to about 1/2″ thick.
  • Beat egg and water in a shallow bowl till blended.
  • Add garlic, salt and pepper and whisk to mix.
  • Place parmesan in one other shallow bowl.
  • Dip every bit of rooster in egg combination ensuring to coat.
  • Permit extra egg to drip off.
  • Place in parmesan. Sprinkle extra parmesan over prime. Gently press, then flip and repeat on different facet. Shake off extra. Repeat with remaining rooster.
  • Place butter and oil in a big skillet over excessive warmth.
  • Place rooster and don’t transfer till edges brown (in order that cheese sticks to rooster, about three minutes).
  • Evenly press with spatula then flip over and once more don’t transfer till browned.
  • Evenly press with spatula and take away to serving plate.

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