Crispy Sesame Chicken Scallopini with a Lime Beurre Blanc Sauce over Bean Thread Noodles tossed with Green Olives and Extra Virgin Olive Oil
1 Pkg Bean Thread Noodles
1/2 Cup Green Olives, chopped
1/2 Cup Extra Virgin Olive Oil
2 Each Chicken Breasts, medium size
1 Cup All Purpose Flour
2 Oz Sesame Seeds
Salt and Pepper, to taste
2 Each Eggs
2 Oz Peanut Oil
4 Oz Butter
2 Each Limes
Boil some water with salt, turn off the heat and add the noodles to cook. Once the noodles are done, remove from water and toss them with the olives and olive oil. Keep warm.
Cut the chicken breast into thin fillets and pound them to about 1/4 inch thick. Coat the fillets with flour and sesame seeds and season with salt and pepper. Whisk the eggs and soak the fillet in the mixture, coat them with flour again. Heat up a skillet, add the peanut oil and butter and cook the chicken breasts until golden brown. Set the cooked chicken aside. When the butter in the pan is completely melted, turn off the heat, and then add the lime juice and season with salt and pepper to make a sauce.
On a plate add some pasta in the center and place the fillets on top. Drizzle the sauce on top and on the sides.