Crumbed Fennel with chicken and salsa verde

Recipe Categories : | Fennel | Chicken Breast | MAIN INDEX |

Serves : 4

Ingredients :

• ½ cup dry breadcrumbs
• ½ cup parmesan, finely grated
• ¼ cup flat-leaf parsley leaves, finely chopped
• 1 garlic clove, finely chopped
• 1 large fennel bulb, sliced
• 1 egg, lightly beaten
• 4 chicken breast fillets, trimmed
• olive oil, for brushing
• sea salt and cracked black pepper, to taste
• olive oil, extra, for frying
  for Salsa Verde :
• 1 tbsp lemon juice
• 1 tspn lemon rind, finely grated
• 2 tbsp extra-virgin olive oil
• 2 tbsp mint, chopped
• 2 tbsp flat-leaf parsley, chopped

Preparation and Cooking Instructions :

1. Combine the breadcrumbs, parmesan, parsley and garlic. Dip the fennel slices in egg, then press into the breadcrumb mixture. Place on a baking tray lined with baking paper and refrigerate for 10 minutes.
2. Heat a char-grill pan over medium heat. Brush the chicken with the oil and sprinkle with the salt and pepper. Grill for 5 minutes each side or until cooked. Set aside and keep warm.
3. Heat the oil in a nonstick frying pan over medium heat. Cook fennel for 2-3 minutes or until golden brown. Drain on a paper towel.
4. For Salsa Verde : Whisk together the lemon juice, lemon rind, oil, mint and parsley.
5. Serve the chicken on the fennel slices and spoon over the salsa verde.