Project Description


Adam D’Sylva




Perfection Fresh

Rio Vista


Full Recipe in Details

  • 3 stems of rosemary

  • 750g panko bread crumbs

  • 60g flat leaf parsley, chopped

  • 5g of zest from a lemon

  • 3 cloves garlic

INGREDIENTS (Chicken Cotteletta)
  • 4 chicken breast, skin off, butterflied out

  • Plain flour for dusting

  • 3 eggs, beaten 

  • Vegetable oil to fry

  • 1 lemon

INGREDIENTS (Italian Slaw)
  • 1 pkt of Perfection Bambino® Sweet Baby Cabbage, finely sliced

  • 1 bunch flat leaf parsley

  • 2 heads yellow witlof

  • Rio Vista Olive Oil

  • Red wine vinegar

  • Sea salt to taste

  • Pepper to taste

  • Starting with the herb crumb, combine all the ingredients in a food processor and blitz. Pour onto a tray so that it is easy to coat the chicken later

  • Heat up the oil for frying and prepare the chicken. Coat the chicken breast in flour, egg and then the herb crumb

  • When the oil is hot, carefully drop the chicken into the oil and fry until it is golden. Allow it to dry on a paper towel

  • For the slaw, mix the sliced Perfection Bambino® Sweet Baby Cabbage, witlof and flat leaf parsley

  • Combine Rio Vista Olive Oil, red wine vinegar, salt and pepper for the dressing

  • Serve the chicken on a plate with a wedge of lemon and the Italian slaw on the side

Share this recipe