Clean fat and nerve fillets and flatn them with a mallet or roller. Mix the salt with the pepper, parmesan and flour on paraffin paper. Coat the chicken with the resulting mixture and shake off the excess flour.
In a bowl, hook up the tabasco, mayonnaise, juice and lime crust; reserve the mixture. In a large frying pan, warm up the oil and butter and, as soon as it starts foaming, pour a few drops of tabasco, stir in the steaks and fry them over medium heat on both sides until golden and well-made.
On a tray covered with foil, arrange the steaks smeared with a little mayonnaise mixture. Add asparagus tips and cheese boats, and sprinkle them with paprika. Have them 2 minutes in the oven grill until the cheese melts.
Cut the buns in half and roast them to taste. Put the bases in 4 individual dishes and cover them with the reds, chicken with its garnish and chives. Complete with bread.
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