Herb Crumbed Chicken Cotteletta And Italian Slaw
Herb Crumbed Chicken Cotteletta And Italian Slaw
Adam D’Sylvacooperated brands
Perfection Fresh
Rio Vista
TEFAL
Full Recipe In details
Ingredients
INGREDIENTS (Herb Crumb)
- 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
Methods
- 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
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