2 cups of breadcrumbs
1 cup of oil
3 tablespoons (heaping) of grated lemon zest
2 tablespoons (heaping) of salt
200g of minas cheese, cut into slices
4 eggs
1 pound of chicken breast, Pimenta-do-reino style
2 cups of breadcrumbs
1 cup of oil
3 tablespoons (heaping) of grated lemon zest
2 tablespoons (heaping) of salt
200g of minas cheese, cut into slices
4 eggs
1 pound of chicken breast, Pimenta-do-reino style
Remove the skin and bones from the chicken breast and divide it in half lengthwise
Cut each piece horizontally to obtain four fillets
Cut them in half again, forming eight smaller fillets
You can also use the filet mignon
To season, combine salt, pepper, and one tablespoon of grated lemon zest
Season the chicken with this mixture
Place a slice of cheese on top of each piece and press it down well
Bat the eggs slightly
With care, dip each fillet in the cheese, then in the breadcrumbs, and finally in the beaten eggs
Heat the oil in a high heat pan
Add the fillets and reduce the heat
Heat the oven to medium temperature
Fry the fillets on both sides until they're well browned
Remove them and let them drain on paper towels
Keep them in the oven with the door slightly open so they don't cool down
When serving, sprinkle the remaining lemon zest on top.
