CHICKEN COTOLETTA WITH BRUSSELS SPROUTS, ROCKET AND HAZELNUT SALAD
This is one of my favourite coatings for anything that I fry. The super-crispy outer also happens to be gluten free.
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 Cut each thigh into 2-3 pieces.
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
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. SERVES 2