This is one of my favourite coatings for anything that I fry. The super-crispy outer also happens to be gluten free.
Serves: 2
INGREDIENTS
2 large boneless chicken thighs, skin off
100 grams corn chips
(I used Culley’s Chipotle)
2 teaspoons black
sesame seeds
⅓ cup chickpea flour
1 large egg, size 7, whisked
2 tablespoons olive oil
small knob butter
sea salt and ground pepper
To serve
Brussels Sprouts, Rocket
and Hazelnut Salad
(see recipe below)
2 lemon wedges
Brussels Sprouts, Rocket and Hazelnut Salad (below)
Brussels Sprouts, Rocket and Hazelnut Salad (gf) (v)
10 large fresh
brussels sprouts
1 large handful wild rocket
¼ cup roasted hazelnuts, roughly chopped
1 tablespoon olive oil
2 teaspoons white
wine vinegar
sea salt and ground pepper
METHOD
Cut each thigh into 2-3 pieces.
Place the corn chips in a small food processor and blend to form fine crumbs. Tip into a bowl and stir in the sesame seeds.
Place the flour and the egg in separate bowls and season both with salt and pepper.
Dip the chicken in the flour, then the egg and lastly the crumbs, patting them on to adhere.
To cook: Heat the oil in a sauté pan then add the butter. When it’s sizzling add the chicken and cook over a medium-low heat for about 3 minutes each side, or until fully cooked. Drain on paper towels.
To serve: Place the cotoletta on plates and serve with the salad and lemon wedges.
Brussels Sprouts, Rocket and Hazelnut Salad (gf) (v): Finely shaved raw sprouts along with rocket and rich buttery hazelnuts make a fresh, slightly peppery winter salad.
Holding the sprouts by the stem end, slice very finely on a v-slicer grater or use a very sharp knife.
Bundle up the rocket and chop thinly.
Combine the brussels sprouts, rocket and hazelnuts in a bowl.
Drizzle over the oil and vinegar and season with sea salt and ground pepper.
Gently toss everything together and serve immediately. Serves 2
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