500 g chicken, boneless, skinless, chicken breasts
80 g parmesan cheese, grated
50 g dry breadcrumbs
1 tablespoon(s) parsley, finely chopped
1 egg, lightly beaten
olive oil
For sauce
16 salt-cured anchovies, filets, rinsed well
6 tablespoon(s) capers, rinsed
6 tablespoon(s) lemon juice
6 tablespoon(s) mustard, dijon
pepper, black , coarsely crushed
20 tablespoon(s) olive oil, virgin


1.Heat the grill in the oven to high.
2.Pound the chicken breast with the smooth side of a meat mallet so that they are no thicker than 1 cm.
3.Combine the parmesan, breadcrumbs and parsley, mix and empty onto a dish.
4.Lightly beat an egg and season with salt and pepper. Dip the chicken breasts into the egg mixture and then into the parmesan mixture, pressing down on the meat, so that it can be well coated on all sides.
5.Drizzle the coated chicken breasts with some olive oil, just enough for the breadcrumbs to soak some of it up. Place them on a rimmed baking sheet and into the grill. Adjust the oven rack so that the baking pan is about 15-20 cm under the grill. Cook until both sides are crunchy and golden brown. About 6 minutes on the first side, turn them over, and cook for another 4 minutes.
6.Add a little more olive oil if the second side seems dry.
7.In the meantime, prepare the sauce. In a food processor, add the anchovies, capers and the rest of the ingredients, apart from the olive oil. Process until they become a smooth cream.
8.Now add the olive oil, a little bit at a time, as if you were making mayonnaise. The end result should be an almost smooth, rich, creamy and very spicy sauce.
9.Even if you add all the olive oil at once, it will still turn out fine. But if you add it gradually, the texture will be perfect.
10.Pour 3 tablespoons of the sauce over the chicken breasts. Serve.

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