Herb Crumbed Chicken Cotteletta And Italian Slaw

Herb Crumbed Chicken Cotteletta And Italian Slaw

Enjoy this delightful herb-crusted chicken dish served alongside a vibrant Italian slaw. Drizzle with a zesty Rio Vista Olive Oil and red wine vinegar dressing, and garnish with a lemon wedge for a delicious and satisfying meal.

CHEF

Adam D’Sylva

cuisine

Western

social

Adam D’Sylva

cooperated brands

Perfection Fresh

Rio Vista
TEFAL

Herb Crumbed Chicken Cotteletta And Italian Slaw

Herb Crumbed Chicken Cotteletta And Italian Slaw

Full Recipe In details

Ingredients

INGREDIENTS (Herb Crumb)
  • 3 stems of rosemary
  • 750g panko bread crumbs
  • 60g flat leaf parsley, chopped
  • 5g of zest from a lemon
  • 3 cloves garlic
INGREDIENTS (Chicken Cotteletta)
  • 4 chicken breast, skin off, butterflied out
  • Plain flour for dusting
  • 3 eggs, beaten
  • Vegetable oil to fry
  • 1 lemon
INGREDIENTS (Italian Slaw)
  • 1 pkt of Perfection Bambino® Sweet Baby Cabbage, finely sliced
  • 1 bunch flat leaf parsley
  • 2 heads yellow witlof
  • Rio Vista Olive Oil
  • Red wine vinegar
  • Sea salt to taste
  • Pepper to taste

Methods

  • Starting with the herb crumb, combine all the ingredients in a food processor and blitz. Pour onto a tray so that it is easy to coat the chicken later
  • Heat up the oil for frying and prepare the chicken. Coat the chicken breast in flour, egg and then the herb crumb
  • When the oil is hot, carefully drop the chicken into the oil and fry until it is golden. Allow it to dry on a paper towel
  • For the slaw, mix the sliced Perfection Bambino® Sweet Baby Cabbage, witlof and flat leaf parsley
  • Combine Rio Vista Olive Oil, red wine vinegar, salt and pepper for the dressing
  • Serve the chicken on a plate with a wedge of lemon and the Italian slaw on the side

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