CRISPY
PARMESAN CHICKEN WITH SOFT BASIL TOMATOES
- Serves 4
By Gary Rhodes from
Keeping It Simple Ingredients
4 chicken breasts, skinless
Salt and pepper
Flour, for dusting
75g (3oz) fresh white breadcrumbs
50g (2oz) finely grated Parmesan cheese
2 beaten eggs
Olive oil, for cooking
A large knob of butter
6 tomatoes, halved
1-2 cloves of garlic, thinly sliced
Coarse sea salt
A handful of basil leaves
4 wedges of lemon |
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Method
Lightly bat the
chicken breasts between sheets of clingfilm until about 5mrn-1cm
(V*-V2 inch) thick. Season with salt and pepper, then dust in
flour to coat, tapping away any excess. Mix together the
breadcrumbs and Parmesan. Dip the escalopes in the beaten egg,
followed by the Parmesan breadcrumbs.
Heat some olive oil with the butter in a large
frying pan. Once sizzling, add the crumbed escalopes and cook
for 3-4 minutes on each side until crispy and golden.
Preheat the grill and put the tomato halves on a
baking tray, topping each with a slice of garlic. Season with
a good twist of pepper and a sprinkling of sea salt. Drizzle
with olive oil and grill until just overdone, their softness
providing the escalopes with a sauce to dip into.
Tear the basil leaves and scatter them over the
tomatoes with a drizzle of olive oil. Serve with the escalopes
and a wedge of lemon.
Here is just a sample of what we do, if you want something that
you can’t see give us a call and we can discuss your
requirements.... meat hung longer....a continental cut.... Apple and
Pork Sausages for a kiddies party....
ready cooked meat for a
luncheon party.... Wild Game Roulade.... half a lamb for the
freezer....
you name it, and given some warning we’ll prepare it for you
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= Recommended by your friendly family butcher
as the healthy option |
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= Gluten Free |
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= Available Gluten Free. Please request when
ordering |
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