• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Preparing Chicken
  • 4 chicken breast, cut ½ and flatten
  • 100g plain flour for coating
  • 3 nos beaten egg
  • 30gm Perfect Italiano Aged Parmesan Grated
  • Salt and coarse black pepper to taste
  • A pinch of dry parsley
  • 150ml cooking oil
  • Sauce
  • 30g Anchor Unsalted Butter
  • 1 clove chopped garlic
  • 1 tbsp chopped yellow onion
  • 1 ½ tsp whole capers (Optional)
  • 50ml Chicken Broth
  • 300ml Anchor UHT Extra Yield Cooking Cream
  • 30g miso paste
  • Salt and coarse black pepper to taste
  • 1 pc lemon wedges


  1. Open and flatten the chicken breast so that it resembles a butterfly, set aside.
  2. In a medium-size bowl, mix together egg, Perfect Italiano Grated Parmesan, salt, coarse black pepper & dry parsley.
  3. Heat oil in the pan. Cover the chicken lightly with flour, then coat into the egg mixture and cook the chicken using medium heat until golden brown and properly cook.
  4. For the sauce, melt Anchor Unsalted Butter on saucepot. Add garlic, yellow onion, whole capers, and sauté it until slightly aromatic.
  5. Pour in chicken broth and let it simmer for a while, add in Anchor Extra Yield Cooking Cream, and miso paste together. Season with salt, coarse black pepper to taste.
  6. Place the cooked chicken on a plate, pour with sauce, lemon wedges and serve. Enjoy!

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