INGREDIENTS for 4 people
Some boiling water
A pinch of saffron threads
4 chicken breasts without skin and bones
15g flour
1 egg
60g extra virgin olive oil
120d grated Grana Padano
15g chopped fresh thyme
Herb mash to serve
Lemon wedges to serve
Some thyme to garnish
Preparation
Put the saffron with a tablespoon of boiling water and set aside to infuse for a while.
Cut the chicken in half to obtain 8 pieces. Dust them very lightly in flour.
Put a beaten egg into the bowl of saffron. Then add some black pepper and mix very well.
Put half the oil in a large frying pan and heat it over a medium heat. Then put the Grana Padano and thyme together and mix them.
Take the chicken breasts and dip them first in the egg mixture and then in the cheese. The chicken breasts have to be fried in the oil until crisp, when they have a golden colour. It normally takes about 5 minutes each side. Pay attention not to turn the chicken too soon or the crust might stick to the bottom of the pan.
Serve the chicken breasts, with herb mash and some lemon wedges over them. Add some thyme to garnish