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| Preparation Cut the meat into aiguillettes (long thin slices). Mix garlic and lemon juice and marinate the aiguillettes for 15 minutes. Drain and sprinkle with salt and pepper. Mix dried breadcrumbs and chopped parsley, then dip each aiguillette one by one at first in the flour, then in the beaten egg and finally in the mixture of parsley and dried breadcrumbs. Brown the aiguillettes in a pan over a medium heat for 10 minutes. Serve hot with rocket salad, dressed with Carli Extra Virgin Olive Oil and Balsamic Vinegar. |
Pan-fried Chicken Aiguillettes
