Cotolette di Pollo con Insalata di Finocchi e Arance (Breaded Chicken Cutlets with Fennel and Orange Salad)
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Ingredients
- 4 skinless chicken breast fillets
- 50 g plain flour
- 2 egg, beaten
- 100 g fine dried breadcrumbs
- 1 fennel bulb, finely sliced
- 2 orange
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 524 kcal
- Protein
- 47.8 g
- Carbohydrate
- 37.6 g
- of which sugars
- 11.6 g
- Fat
- 19.3 g
- of which saturates
- 3.5 g
- Fibre
- 5.5 g
- Salt
- 0.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Flatten the chicken breasts slightly between sheets of cling film, then season.
- 2
Dust each piece in flour, dip in the beaten egg and coat in the breadcrumbs.
- 3
Heat 3 tablespoons of the olive oil in a large frying pan and fry the cutlets for 4-5 minutes each side until golden and cooked through with no pink remaining.
- 4
Peel and segment the oranges, catching any juice, then toss with the fennel and the remaining olive oil.
- 5
Serve the chicken cutlets with the fennel and orange salad alongside.
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