Chicken Ciabatta with Valeriana, Pecorino & Hazelnut Salad

Name: Chicken Ciabatta with Valeriana, Pecorino & Hazelnut Salad
Yield: Serves 3
Cuisine: Italian
Ingredients: olive oil, for frying; 3 tablespoons grated parmesan; about ½ teacup dry breadcrumbs; ½ teaspoon chopped thyme; lemon wedges, to serve, if you like; 3 panino-sized pieces of ciabatta; 1 egg; 1 single skinless chicken breast fillet

Preparation info

Serves
3

Difficulty
Easy

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

I love fried chicken, especially in a ciabatta panino with lots of lemon squeezed in for some moisture and taste, and some salad leaves. This is a little more elaborate. It is lovely when the chicken is warm, but if you need to fry the chicken ahead of time it is also good cold.

Ingredients

valeriana, pecorino & hazelnut salad
1 single skinless chicken breast fillet
1 egg
½

Europe
Italy
Main course
Mediterranean

Method

Prepare the salad on the plates but don’t dress it just yet.

Slice the chicken breast horizontally into 3 portions. They don’t have to be exactly the same size, just go with the natural curves where you need to. Pound each one out a little with a meat mallet. Whisk the egg in a bowl with the thyme and a little salt and pepper. Pour into a wide bowl. Put the chicken in the egg and turn t