Breaded Chicken Breast Medallions with Eggplants.

Name: Breaded Chicken Breast Medallions with Eggplants.
Prep time: 60 min
Cook time: 15 min
Yield: 6
Cuisine: Italiana
Ingredients: 6 chicken breasts, in medallions; 1 eggplant; 1 bag breadcrumbs; 1/2 cups Parmesan cheese; 1 cup wheat flour; 2 eggs; 3 tablespoons butter; 1 teaspoon thyme; 1 teaspoon rosemary; 50 grams oregano powder, (for the breading); 1 tablespoon pepper

Moon Bello

Delicious chicken breast medallions to impress anyone, perfect for any day, as they are easy to prepare. They can be served with a salad or pasta, but the combination of eggplant and chicken is delicious.

Reviewed by Editorial Team of Kiwilimón

Published: 13-06-2014

Preparation

45 mins

15 mins

Low

Place the wheat flour on a plate and coat the medallions in the flour. Place the eggs and half of the Parmesan cheese in a bowl with a bit of pepper and beat. Dip the medallions in the batter on both sides, pressing well, as the flour makes it harder for the batter to stick. Mix the breadcrumbs, dried parsley (or powdered), thyme, rosemary, salt, and the remaining half of the Parmesan cheese. Finally, coat the medallions in the breadcrumbs on both sides and press to ensure it sticks well. In a preheated skillet over medium-low heat, add the butter and let it melt, then add the medallions and cook for 5 minutes on each side until they are well browned. The eggplants should be sliced into approximately 1 cm rounds, drizzled with olive oil, salt, and pepper on a grill. Grill for 2 minutes on each side and serve with the breasts.