Chicken cotoletta with Ruby grapefruit & Fennel Salad
Crispy, golden chicken cotoletta meets the fresh crunch of rocket, fennel, and juicy ruby grapefruit in this light yet satisfying dish. The chicken is coated in a Parmesan breadcrumb crust and pan-fried to perfection, while the salad brings brightness with citrusy bursts and a delicate tang of apple cider vinegar. Served with a squeeze of lemon, this flavour-packed combination is elegant enough for entertaining yet simple enough for a weeknight dinner.
Serves 4
Prep Time: 20 mins
Cooktime: 20 Mins
Ingredients:
For the Chicken Cotoletta:
4 Hazeldenes chicken breasts (boneless and skinless)
2 large eggs
4-5 tbsp Mazzetti Apple Cider Vinegar
100g all-purpose flour
150g breadcrumbs (preferably Italian-style)
50 g grated Floridia Parmigiano cheese
Fresh parsley, chopped (optional)
Salt and pepper, to taste
Vegetable oil, for frying
Lemon wedges, for serving
For the RUBY GRAPEFRUIT, ROCKET & FENNEL SALAD:
100g fresh rocket (arugula)
1 head fresh fennel
2 ruby grapefruits
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tablespoon of freshly squeezed grape fruit juice (you can do this squeezing the carcass of the grapefruit after segmenting)
Salt to taste
Method:
Prepare the Chicken Cotoletta - Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about 1 cm.
Set up a breading station: In one shallow dish, place the flour and season with salt and pepper. In another shallow dish, whisk the eggs. In the third dish, mix breadcrumbs with grated Parmesan cheese and optional chopped parsley.
Coat each chicken breast first in the seasoned flour, tapping off any excess, then dip it into the egg wash, and finally liberally coat with the breadcrumb mixture.
Fry the Cotoletta: - Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the breaded chicken breasts. Fry for 4-5 minutes on each side until golden brown and crispy. Make sure the chicken is cooked through by checking that the juices run clear when pierced with a knife.
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Prepare the Ruby Grapefruit: - To segment the grapefruit, cut off the top and bottom of each grapefruit to create flat surfaces. Stand the fruit upright on one of the flat ends. Using a sharp knife, slice off the peel and pith in downward strokes, following the natural curve of the fruit.
Once peeled, carefully cut along the membrane of each segment, releasing the individual slices without any of the pith. Discard any seeds.
Set the segments aside in a small bowl.
Remove the fronds of the fennel bulb and slice the fennel right side up, about ½ cm in thickness. Finnley chop the fronds of the fennel.
Prepare the Salad: - In a large bowl, combine the fresh rocket (arugula), fennel and the segmented ruby grapefruit.
Drizzle with olive oil, a little grapefruit juice and apple cider vinegar, then season with salt to taste. Toss gently to combine and ensure everything is lightly coated with the dressing.
Assemble the Dish: - Serve the crispy chicken cotoletta alongside a generous portion of the RUBY GRAPEFRUIT, ROCKET & FENNEL SALAD. Garnish with a squeeze of fresh lemon juice for an extra burst of flavour.
