Project Description
Full Recipe in Details
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
METHOD:
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