Chicken Favourites, p. 50
3 eggs
30 g
(1 cup) loosely packed basil
2
tablespoons capers, rinsed and dried
1
tablespoon Dijon mustard
2
tablespoons freshly grated Parmesan cheese
285 ml
(3/4 cup) olive oil
100 g
(1 cup) dry breadcrumbs
4
chicken breast fillets
150 g
(5 ½ oz) rocket (arugula) leaves
Lemon
wedges, to serve
To make the salsa verde, put 1 egg in a saucepan of cold
water, bring to the boil and cook for 1 minute.
Poor lonely egg. |
Remove from the heat and
refresh under cold water. Peel, then place in a food processor with the basil,
capers mustard and 1 tablespoon of the Parmesan cheese, and blend until
combined.
I was worried when I looked in the blender and saw this. But everything got mixed up quite nicely! |
Gradually add 60 ml (1/4 cup) of the olive oil and process until you
have a coarse sauce, taking care not to overmix.
What a pretty green! |
Beat the remaining eggs together with 1 tablespoon water.
Combine the breadcrumbs with the remaining Parmesan on a plate. Pound each
chicken breast between two sheets of plastic wrap with a mallet or rolling pin
until 5 mm (1/4 inch) thick.
Pound it. Hard. (No, seriously, you want this to be as flat as possible so it'll cook faster.) |
Dip the chicken in the egg mixture, then coat in
the breadcrumb mixture.
Be generous. There' s more than enough to go around. |
Place on a paper-lined baking tray and refrigerate for
10 minutes, or until needed.
Heat the remaining oil in a frying pan over high heat. Cook
the chicken breasts in batches for 2-3 minutes each batch, or until golden on
both sides and cooked through—keep warm between batches.
This one took a little longer because I didn't get it quite as flat. |
Serve with the salsa
verde, rocket leaves and lemon wedges.
But in the end, tender and juicy justice was upheld. |
My Rating: 4/5 "The sauce is fantastic - mellow and herbal with eggy undertones. The chicken is also flavorful and has great texture, especially after all that pounding. This looks pretty on the plate as well, so it's a nice 'I need to impress people' recipe."
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