Crispy Parmesan Chicken and Tomato Salad with Matariki 2009 Les Filles

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

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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