Chicken Ciabatta with Valeriana, Pecorino & Hazelnut Salad

Preparation info
  • Serves


    • Difficulty


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.



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