CHICKEN PARMY SALAD PLATTER

SERVES 4

● 50g (1 cup) panko breadcrumbs

25g (1/3 cup) finely grated parmesan

1 tsp finely chopped fresh thyme leaves

1 tsp fennel seeds, crushed

1/2 tsp salt

75g (1/2 cup) plain flour

2 eggs, lightly whisked

400g small chicken breast fillets

Sunflower oil, to shallow-fry

110g tub buffalo mozzarella, torn

500g mixed heirloom tomatoes, sliced

1 zucchini, thinly sliced

Micro herbs, to serve

Sliced lemon, to serve

LEMON AND GARLIC DRESSING

1 lemon, rind finely grated, juiced

2 tbsp olive oil

1 garlic clove, crushed

METHOD

1. Combine the breadcrumbs, parmesan, thyme leaves, fennel and salt in a bowl. Place flour and egg in separate bowls.

2. Use a rolling pin to gently pound the chicken fillets to flatten them slightly. Dip the chicken in flour and shake off any excess. Dip the chicken in the egg and then the breadcrumb mixture, pressing gently to coat.

3. Add enough oil to a frying pan to come 2cm up the side of the pan. Heat over medium-high heat. Add the chicken and cook for 4 minutes each side or until golden. Transfer to a plate lined with paper towel to drain.

4. Preheat the grill on high. Place the chicken on a baking tray. Top with mozzarella and season. Grill the chicken for 4-5 minutes or until the cheese is melted and the chicken is cooked through.

5. For the dressing, combine the lemon rind, lemon juice, oil and garlic in a small bowl. Season.

6. Slice the chicken. Arrange the tomato, zucchini and chicken on a platter. Sprinkle with the micro herbs. Drizzle with a little dressing. Serve with the remaining dressing and the lemon slices.

Recipe: Warren Mendes