This recipe for an Italian favourite comes from the menu of restaurateur Maurizio Terzini's newest Sydney venture, the Dolphin Hotel.
Ingredients
1 large free-range chicken breast, with fat and tenderloin removed
2 free-range eggs
60ml milk
50g flour for dusting
250g yellow panko breadcrumbs
6 slices guanciale
1 lemon
1 tbsp baby capers
8 sage leaves
3 sprigs parsley
1 bunch broccolini
Method
Prepare the chicken
Using a sharp knife, cut the chicken breast directly in half along the horizontal plane. Using a meat hammer and some plastic wrap gently bat out the breast to get an even thickness. Place three shallow, wide bowls on your kitchen bench. In the first mix the flour with salt and pepper. In the second add the egg and milk then whisk to combine. In the third place the panko breadcrumbs.
Dust the chicken with the flour evenly. Dip the chicken into the egg mix. Then place chicken directly into the panko crumbs and press into flesh for full coverage.
Blanch the broccolini
Trim broccolini ends and bring a pot of salted water to the boil. Blanch the brocollini for two minutes then drain completely. Season with salt flakes and place on plates.
Cook chicken
Heat a large heavy based fry pan over medium/high heat and add a generous drizzle of olive oil. Add the chicken to the pan and cook for three minutes on each side. Remove the chicken and allow to rest on a paper towel or cake rack.
For the garnish
Dice the flesh of half the lemon and finely chop the parsley. To the pan add the guanciale, capers and sage leaves. Cook until crispy and fragrant. Finish with the diced lemon flesh and chopped parsley.
To serve plate the chicken and broccolini. Top with the garnishes and pour over pan juices.
Maurice Terzini (Icebergs Dining Room and Bar) and his team have transformed the iconic Sydney venue. See Terry Durack's review; 412 Crown Street, Surry Hills dolphinhotel.com.au
This recipe is included in this week's Ready to Cook Home delivery collection.
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