chicken parmy salad platter
serves 4 | prep 20 mins | cooking 15 mins
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 and sliced lemon, to serve (optional)
lemon & garlic dressing
1 lemon, rind finely grated, juiced
2 tbs olive oil
1 garlic clove, crushed
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.
“We’ve taken the much-loved pub classic and given it a lighter twist with sweet in-season tomatoes, thinly sliced zucchini and a zesty garlic dressing.” Michelle Southan
3 Add enough oil to a large 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 to high. Place the chicken on a baking tray. Top with mozzarella and season. Grill chicken for 4-5 minutes or until the cheese is golden and 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 tomato, zucchini and chicken on a platter. Sprinkle with micro herbs. Drizzle with a little dressing. Serve with remaining dressing and lemon
