Daphne’s Chicken Milanese with Rocket
Made at Daphne's | Serves 4
4 medium corn-fed chicken breasts
4 free range eggs
150g plain flour
150g fresh breadcrumbs
30g freshly grated Parmesan cheese
75ml sunflower oil
25ml extra virgin olive oil
Salt and pepper
Place one chicken breast in-between two layers of cling film and gently flatten with a meat tenderiser or rolling pin, turning the chicken breast after every two or three hits until it is just under a centimetre thick. Repeat with the other chicken breasts.
Put the flour in a shallow bowl. Mix together the Parmesan, breadcrumbs and salt and pepper in a second bowl and beat the eggs in a third. One at a time, coat each chicken breast in the flour then the eggs and then the breadcrumbs. This can be done up to six hours in advance and the coated chicken breasts can be kept in the refrigerator.
When ready to cook, gently fry in vegetable oil for three minutes on each side until golden, then place in a medium oven for five minutes to cook through.
Dress the rocket with the olive oil and a squeeze of lemon juice and serve with the chicken.