Chicken Fillets with Polenta
- 6 fillets chicken breast
- 4 oz butter
- 6 slices polenta
- 6 slices lard
- 3 ½ oz grated Parmigiano Reggiano cheese
- 2 eggs
- all-purpose flour
Gently fry 2 tbsp of butter in a pan, put in the slices of lightly-floured polenta, drain when nicely golden on both sides and keep hot.
Foam 1/4 cup of butter in another pan, put in the well-dried slices of lard, drain when nicely golden on all sides and arrange near the polenta.
In the cooking liquid, line up the fillets seasoned with salt and pepper, floured, dipped in beaten egg and covered in grated Parmesan. Lightly brown over high heat on both sides, lower the heat, and cook for some minutes more.
Arrange the slices of polenta on a hot serving plate, put onto each slice a chicken fillet amd a slice of lard. Mix the remaining butter into the cooking liquid, leave to foam, and pour over the fillets.