Ingredients

Method

• 400-500 g skinned boneless chicken breast portions
• 2 T lemon juice
• 1 clove garlic, crushed
• Sea salt and freshly ground black pepper, to taste
• Flour, for coating
• 1-2 free-range eggs, beaten
• Sunflower oil, for frying
• Wild rocket, to garnish
For the grilled marrows:
• 400-500 g baby marrows
• 2 T olive oil
• 1 clove garlic, crushed
• Sea salt and freshly ground black pepper, to taste
• A few sprigs thyme
• Parmesan, shaved, for serving

Method

Ingredients

Place the chicken pieces between sheets of baking paper and bash using the flat side of a mallet until very thin. Marinate in the lemon juice, garlic and seasoning while preparing the marrows.
Dip the chicken first in flour then in beaten egg and fry in medium-hot oil for a few minutes a side until crisp and golden, just cooked but still moist. Garnish with wild rocket and serve with grilled marrows.

To prepare the grilled marrows: If large, halve the marrows, then slice lengthways. Toss with the olive oil, garlic and seasoning. Place on a baking tray, tuck in some thyme and slide under a hot grill for 8 to 10 minutes, turning once, until the marrow is just cooked and starting to catch. Top with shavings of Parmesan.

Cook’s notes: This recipe works equally well with veal escalopes or pork schnitzels instead of chicken.