How to turn stale bread and four chicken steaks into an amazing dinner with an Italian accent. Warning: this crunchy Parmesan cone has everything to become a craze.



1 zucchini

150 g of Dutch green beans (about 25 units)

2 cups (tea) of diced ciabatta bread (or other stale bread)

1 small garlic clove

1 teaspoon of balsamic vinegar

Olive oil

10 sprigs of parsley

Freshly ground salt and pepper

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Prepare the ingredients. Cut the bread into 1 cm cubes. Wash and dry the zucchini and the beans.

Cut and discard the tips of the pods. Slice diagonally into 3 cm pieces. Cut the zucchinis into cubes. (Discard the ends and cut the zucchini in half, in the width direction. Cut the halves in half again, in the length direction.

Slice the thinnest part into 2 strips and the thickest part into 3 strips. And then cut the strips into 1.5 cm pieces.)
Peel and finely chop the garlic clove. Wash, dry and chop the parsley coarsely.
Take a large nonstick skillet over medium heat.

When heated, drizzle with 2 tablespoons of oil, add the zucchini and season with a pinch of salt. Let it brown, stirring occasionally, for 2 minutes. Add the bread cubes and stir for another 2 minutes.
Keep the skillet over medium heat and drizzle with 2 tablespoons of oil.

Add the green beans, season with salt and pepper and sauté for 2 minutes until lightly browned and start to become soft – they should still be resistant to biting.

Add the garlic and stir for 1 min to perfume.
Transfer to a bowl and mix the chopped parsley and the balsamic vinegar. Drizzle with a little more olive oil.

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It will be used in the preparation of the chicken, just clean the bottom with paper towels.



4 chicken steaks (about 70 g each)

½ cup (finely grated) Parmesan cheese (about 40 g)

1 egg

½ teaspoon of sweet paprika

Zest of 1 lemon

Olive oil

Freshly ground salt and pepper


In a deep dish break the egg and beat with the fork just to mix the white with the yolk. Season with paprika, lemon zest, a pinch of salt and pepper. Place the grated cheese on a shallow plate.
Attention: as the chicken steaks are thin, there is no need to season – the parmesan salty and the egg seasoning will do the job.

Dip only one side of the steaks in the beaten egg and let the excess drain well; place the same side on the grated cheese and press well with your hand to cover the entire surface.
Return the skillet to medium heat.

When it is very hot, drizzle with ½ tablespoon of oil and place 2 steaks next to each other, with the cheese side down. Let it brown for about 3 minutes, until it forms a golden crust – press gently with a spatula to keep the flattened shape of the steak and the parmesan crust sticking well.

With the spatula, turn each one at once to prevent the cheese crust from peeling off. Let the other side of the steak brown for just 1 minute to avoid drying out. Transfer to a plate and repeat with the rest, basting the skillet with olive oil with each batch.


You can use the small one, but then prepare one chicken steak at a time. For the crust to be crispy and golden, steaks cannot overlap in the pan.

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