Crispy Parmesan Chicken and Tomato Salad with Matariki 2009 Les Filles
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Crispy Parmesan Chicken and Tomato Salad with Matariki 2009 Les Filles Blanc de Blanc

BY OLIVIA ANDREWS | CUISINE ISSUE #164
SERVES: 4
Preparation 15 minutes
Cooking 10 minutes

3 cups wholemeal breadcrumbs
1⁄3 cup finely grated parmesan
3 teaspoons finely chopped rosemary
1⁄3 cup coarsely chopped flat-leafed parsley
1 garlic clove, finely chopped
1 lemon, zest finely grated, wedges to serve
1⁄2 cup flour
2 eggs, lightly beaten
extra virgin olive oil, for frying, plus extra for the salad
4 x 200g chicken breast fillets, halved crosswise
1 small red onion, halved, thinly sliced
400g mixed tomatoes, coarsely chopped
1⁄4 small red cabbage, finely sliced
2 tablespoons red wine vinegar

For the chicken
Preheat the oven to 120°C. Combine the breadcrumbs, parmesan, rosemary, parsley, garlic and lemon zest in a bowl and mix to combine. Put the flour in another bowl and season well with salt and freshly ground black pepper. Put the eggs into a separate bowl. Dust the chicken pieces in the flour, shaking off any excess, then dip in the egg and coat well in the breadcrumbs. Cover the base of a frying pan with oil and put over medium heat. In batches, fry the chicken for 2 minutes on each side until golden and cooked through. Move to a tray lined with kitchen paper and keep warm in the oven.

For the salad & to serve
Combine the remaining ingredients in a bowl and drizzle with olive oil. Season to taste. Slice the chicken and serve with the salad.

 

Wine Match - Matariki Les Filles Blanc de Blanc

 

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