Petto di Pollo Impanato con Insalata di Pomodori (Breaded Chicken Breast with Tomato and Onion Salad)
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Ingredients
- 4 skinless chicken breast fillets
- 50 g plain flour
- 2 egg, beaten
- 100 g fine dried breadcrumbs
- 4 ripe tomatoes
- 1 red onion, finely sliced
- 10 fresh basil leaves
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 497 kcal
- Protein
- 47.6 g
- Carbohydrate
- 32.4 g
- of which sugars
- 5.9 g
- Fat
- 19.3 g
- of which saturates
- 3.6 g
- Fibre
- 3.2 g
- Salt
- 0.75 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 between sheets of cling film and 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 chicken for 4-5 minutes each side until golden and cooked through with no pink remaining.
- 4
Slice the tomatoes and toss with the red onion, torn basil and remaining olive oil.
- 5
Serve the breaded chicken with the tomato salad alongside.
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