Chicken Fillet- 3 ( halved horizontally to make 6)
Corn Flour- 1 cup ( for coating)
Parmesan cheese ( finely grated) -4 tbsp
White pepper- 1 tsp
Paprika- 1 tbsp
Black pepper- 1/4 tsp
Unsalted/ Slightly salted Butter- 3-4 tbsp
Toasted Walnuts( ground)- 1/2 tbsp
Toasted Pine nuts( ground)- 1/2 tbsp
Baked Garlic cloves( minced)- 1 tbsp ( optional)
Chicken stock- 1 1/2 cup
Evaporated milk or heavy cream- 1/2 cup
Grated Parmesan Cheese- 1/2 cup
Capers- 3 tbsp or more ( According to your taste)
Corn flour- 1 tbsp ( mixed with 3 tbsp water)
Fresh lemon juice- 3 tbsp
Salt to taste
Fresh parsley ( finely chopped) - 4 tbsp
Take a large skillet or frying pan. Spray with vegetable cooking spray.
In a shallow dish combine flour, paprika,pepper and Parmesan cheese.
Season halved chicken fillet and dredge in flour Parmesan mixture. Shake off extra corn flour ( starch).
Melt 2 tbsp butter in a pan/ skillet. Fry chicken 3-4 minutes per side until it is browned and cooked. Transfer onto the serving dish/plate.
In the same skillet melt the remaining butter. Add ground walnuts & pine nuts. Fry about 20 seconds, add baked minced garlic & and fry for another 20 seconds. Add evaporated milk & chicken stock; cook 2 minutes over medium heat.
Add lemon juice, seasonings and 1 tbsp Capers. Cook 5 minutes. Bring the sauce to boil.
Add corn flour mixture & Parmesan cheese. Continue to cook another 3-5 minutes over low heat. ( If you feel that the sauce is very runny, just and 1 more tbsp corn starch).
Pour the sauce over the chicken. Garnish with fresh chopped parsley & capers).