This makes a lovely lightish lunch as it is but when I have a hungry Husband to feed and want something more substantial I accompany it with finely diced roasted potatoes cooked with olive oil, garlic cloves and rosemary. It makes a wonderful Italian style meal.
For the Chicken
- 4 Chicken Breasts
- 2 Slices of Stale White Bread ( to make breadcrumbs)
- About 20 Small Pipless Black Olives
- 1 Egg- Dusting of Plain Flour
- Vegetable Oil (for shallow frying)
For the Gremolata
- 2 Punnets of Cherry or Baby Plum Tomatoes (quartered)
- 1 large Garlic Clove (crushed or finely diced)
- the Zest of half a Lemon
- The Juice of half a Lemon
- Drizzle of Extra Virgin Olive Oil
- Bunch of Flat Leaf Parsley (roughly chopped)
- Bunch of Basil (roughly chopped)
- Cracked Pepper and Sea Salt (to taste)
* Combine all the Gremolata ingredients together well mixed and season to taste (set aside until ready to serve)
* Combine bread and olives in Magimix until the particle size is small and consistant (place in large bowl) Flatten out the chicken breasts between Cling Film (Glad Wrap) with a rolling pin or heavy implement till they are nice and thin and doubled in size.
* Whisk one egg in a decent size bowl
* Cover a plate in plain flour
* With each flattened breast, cover in a light dusting of flour, then coat in egg and finally dip in breadcrumb mixture untill all covered then set aside.
* Heat vegetable oil in a large frying pan, you can test it it is ready to add the chicken by placing in the oil some of the left over crumbs and waiting for them to start to sizzle.
* Once hot enough add the chicken breast and cook for about 4 minutes on each side until crumbs are a golden brown. Then place on kitchen towel to remove the excess oil.
* To serve place a chicken breast on the centre of a plate and pile the centre with the Gremolata
For the Chicken
- 4 Chicken Breasts
- 2 Slices of Stale White Bread ( to make breadcrumbs)
- About 20 Small Pipless Black Olives
- 1 Egg- Dusting of Plain Flour
- Vegetable Oil (for shallow frying)
For the Gremolata
- 2 Punnets of Cherry or Baby Plum Tomatoes (quartered)
- 1 large Garlic Clove (crushed or finely diced)
- the Zest of half a Lemon
- The Juice of half a Lemon
- Drizzle of Extra Virgin Olive Oil
- Bunch of Flat Leaf Parsley (roughly chopped)
- Bunch of Basil (roughly chopped)
- Cracked Pepper and Sea Salt (to taste)
* Combine all the Gremolata ingredients together well mixed and season to taste (set aside until ready to serve)
* Combine bread and olives in Magimix until the particle size is small and consistant (place in large bowl) Flatten out the chicken breasts between Cling Film (Glad Wrap) with a rolling pin or heavy implement till they are nice and thin and doubled in size.
* Whisk one egg in a decent size bowl
* Cover a plate in plain flour
* With each flattened breast, cover in a light dusting of flour, then coat in egg and finally dip in breadcrumb mixture untill all covered then set aside.
* Heat vegetable oil in a large frying pan, you can test it it is ready to add the chicken by placing in the oil some of the left over crumbs and waiting for them to start to sizzle.
* Once hot enough add the chicken breast and cook for about 4 minutes on each side until crumbs are a golden brown. Then place on kitchen towel to remove the excess oil.
* To serve place a chicken breast on the centre of a plate and pile the centre with the Gremolata
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