Sanctuary from The Mad World
Ask not what you can do for your country. Ask what's for lunch. - Orson Welles

Servings: for two

In my spare time, I often look at the Bittman’s videos in NYT. One day, he had Jamie Oliver over as a guest. I thought the chicken recipe was clever and proceeded to make it. The secret is in the heavy pounding:  make it as thin as possible for even and quick cooking.  It was beautiful served with foil-steamed, olive-salt-and-pepper seasoned green asparagus.  Just make sure that the chicken is pounded really thinly otherwise cooking takes a while and the chicken becomes too dry.

The video is here.

Ingredients:
A pinch of thyme, rosemary and lemon zest
2 pieces of chicken breast
Grated parmesan, to taste
4 pieces of Proscuitto
Salt and Pepper, to taste
Olive oil
Lemon juice or balsamic vinegar

Cling wrap (not for cooking!)


Directions:
Place the chicken breast on a clingwrap. Sprinkle the herbs and lemon zest over the chicken breast. Grate some parmesan and cover with the proscuitto. Cover with another piece of clingwrap and bash the meat with the flat back of a pan until thin.

Heat oil on a pan and when hot, add the meat, proscuitto-side down. Fry until the proscuitto is crisp. Flip the meat and season the chicken side with salt and pepper.

When cooked, remove the meat onto a plate, drizzle lemon juice or balsamic vinegar and a little olive oil, if need be. Serve hot.