🍲

Almond Crusted Chicken Scaloppine with Wild Rocket Salad and Ricotta Salad

Name: Almond Crusted Chicken Scaloppine with Wild Rocket Salad and Ricotta Salad
Cuisine: International
Ingredients: 400g plain flour; 3 medium eggs beaten; 240g freshly chopped toasted almonds (use food processor for best results); 120g fresh breadcrumbs; 2 tbsp sea salt; 1 tbsp Cracked black pepper to taste; 1.4kg chicken scallopine (12x115g cutlets, each 8cm x 13cm x 1 cm thick or 4 bonelss skinless chicken breasts, butterflied and pounded into 1cm thick pieces; 60ml grapeseed oil; 40g roughly grated ricotta salata; 2 tbsp extra-virgin olive oil; 1 lemon, cut in ½ and pips removed

Over a year ago 1,641 views

Main Course

Ingredients

400g plain flour
3 medium eggs beaten
240g freshly chopped toasted almonds (use food processor for best results)
120g fresh breadcrumbs
2 tbsp sea salt
1 tbsp Cracked black pepper to taste
1.4kg chicken scallopine (12x115g cutlets, each 8cm x 13cm x 1 cm thick or 4 bonelss skinless chicken breasts, butterflied and pounded into 1cm thick pieces
60ml grapeseed oil
40g roughly grated ricotta salata
2 tbsp extra-virgin olive oil
1 lemon, cut in ½ and pips removed

Accompaniment

Method

1
1. Set up a breadcrumb coating station by placing the flour in one bowl the eggs in a noter, and the almonds and breadcrumbs in a third stir them well so they are thoroughly combined.
2. Season each chicken cutlet with a generous pinch of salt and pepper.
3. Dredge each cutlet in flour, dip it into the egg to coat, then place it into the almond,breadcrumb mixture, pressing down lightly on both sides to make sure that it is well coated all over. Set aside on a large plate and repeat until all cutlets are breaded.
4. Put the grape seed oil in a 30cm wide frying pan over a medium heat. When the oil is hot, add the cutlets to the pain in one layer, well spaced so they don't touch or overlap. Working in batches, fry the cutlets until golden brown, 2-3mins on each side. Remove the browned cutlets to a large plated lined with kitchen paper and proceed with the next batch.
5. Place the wild rocket in a large stainless steel bowl and sprinkle with the ricotta salata. Add the olive oil, squeeze the lemon halves into the bowl and toss thoroughly. Arrange the cutlets on a platter and top with the rocket salad.