Shipping is free for orders of 6 or more products
Shipping is free for orders of 6 or more products
This scrumptious dish is light, crispy, tangy, guaranteed to tantalise any tastebud and certainly become a firm family favourite for lunch or dinner!
INGREDIENTS
4 Chicken Breasts – flatten with a mallet to even thickness and cut in half
125g FogDog Premium Gluten Free Breadcrumbs
50g Parmesan Cheese – finely grated
2 Eggs – beaten
Salt & Pepper
16 pieces of Tender-Stem Broccoli
1 Fennel Bulb, thinly sliced
60ml Olive Oil
Juice of 1 Lemon
100g Goats Cheese Chevin (or Feta)
Handful of Micro Greens
1 Lemon – cut into wedges
Oil for deep-frying
(Inspired by tashas cafe classics)
INSTRUCTIONS
Slice the fennel thinly into slivers and marinate in the olive oil and lemon juice while preparing the rest of the meal.
Blanche the broccoli stems in boiling water for a few minutes, then plunge into ice water to stop the cooking and retain the colour. Drain and set aside.
Mix the grated parmesan with the FogDog GF Breadcrumbs in a shallow bowl
Beat the eggs in a shallow bowl
Season the chicken with salt and pepper
Heat the oil in a deep pan (enough to just cover the chicken)
Dip each chicken breast into the egg, then into the breadcrumb mixture and press lightly
Fry the chicken until golden brown, turning only once or twice.
Plate the broccoli, top with the chicken, fennel, chevin or feta and repeat with the other half of the chicken breast. Garnish with micro-greens and lemon wedges
Serves 4
