3 stems of rosemary

750g panko bread crumbs

60g flat leaf parsley, chopped

5g of zest from a lemon

3 cloves garlic

4 chicken breast, skin off, butterflied out

Plain flour for dusting

3 eggs, beaten 

Vegetable oil to fry

1 lemon

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