Serves 4
Preparation time: 5 min
Cooking time: 15 min
4 chicken breasts
handful of fresh coriander, finely chopped
salt and pepper
60 ml (¼ c) flour
2 eggs
125 ml (½ c) milk
500 ml (2 c) breadcrumbs
180 g butter
juice of ½ lemon
45 ml (3 T) olive oil
splash of balsamic vinegar
40 g wild rocket
4 baby marrows, thinly sliced with a vegetable peeler and grilled
1 Put the chicken between two plastic sheets and flatten with a rolling pin. Season with the coriander, salt and pepper.
2 Put the flour on a plate. Whisk the eggs and milk together in a shallow bowl. Put the breadcrumbs on another plate.
3 Coat the chicken pieces with flour and dip into the egg mixture then into breadcrumbs until completely coated.
4 Heat the butter in a pan over medium heat. Fry the chicken for 5 minutes on each side or until crisp and cooked through. Drizzle lemon juice over the chicken immediately.
5 Mix the olive oil and vinegar. Toss the rocket with the mixture.
6 Serve the chicken with the rocket salad and baby marrows.
