Parmesan chicken & fine bean salad
Servings: 4
Ingredients
4 free-range skinless chicken breast fillets
60g softened butter
3 egg whites
NOMU Poultry Rub
1 cup grated parmesan, finely grated
Extra Virgin Olive Oil
Baby cos lettuce leaves
100g fine beans, blanched and refreshed
50g Edamame or broad beans, blanched and shelled
DRESSING:
2 tbsp (30ml) white wine vinegar
1 tsp garlic, minced
1 tsp Maille Dijon mustard
1 tsp sugar
½ tsp NOMU Sea Salt
1/4 cup (60ml) Extra Virgin Olive Oil
Directions
Place the chicken between 2 sheets of clingfilm and tenderize with a meat mallet. Cut each breast in half and brush with softened butter. Lightly whip the egg whites to soft peaks and season with a pinch or 2 of Poultry Rub. Dip the chicken into the egg white and then into the parmesan to coat.
Heat the pan and fry the chicken until golden brown before turning to brown on the other side.
For the dressing, mix together all the ingredients except for the Olive Oil in a small bowl or jug. Add the Olive Oil and whisk well to emulsify. Alternatively, place in a jar with a tight lid and shake vigorously!
Arrange the baby cos and beans onto individual plates and drizzle generously with vinaigrette. Top with 2 pieces of crispy parmesan chicken and serve with fresh bread and/or boiled and buttered organic new potatoes.
Ingredients
4 free-range skinless chicken breast fillets
60g softened butter
3 egg whites
NOMU Poultry Rub
1 cup grated parmesan, finely grated
Extra Virgin Olive Oil
Baby cos lettuce leaves
100g fine beans, blanched and refreshed
50g Edamame or broad beans, blanched and shelled
DRESSING:
2 tbsp (30ml) white wine vinegar
1 tsp garlic, minced
1 tsp Maille Dijon mustard
1 tsp sugar
½ tsp NOMU Sea Salt
1/4 cup (60ml) Extra Virgin Olive Oil
Directions
Place the chicken between 2 sheets of clingfilm and tenderize with a meat mallet. Cut each breast in half and brush with softened butter. Lightly whip the egg whites to soft peaks and season with a pinch or 2 of Poultry Rub. Dip the chicken into the egg white and then into the parmesan to coat.
Heat the pan and fry the chicken until golden brown before turning to brown on the other side.
For the dressing, mix together all the ingredients except for the Olive Oil in a small bowl or jug. Add the Olive Oil and whisk well to emulsify. Alternatively, place in a jar with a tight lid and shake vigorously!
Arrange the baby cos and beans onto individual plates and drizzle generously with vinaigrette. Top with 2 pieces of crispy parmesan chicken and serve with fresh bread and/or boiled and buttered organic new potatoes.
Ingredients
4 free-range skinless chicken breast fillets
60g softened butter
3 egg whites
NOMU Poultry Rub
1 cup grated parmesan, finely grated
Extra Virgin Olive Oil
Baby cos lettuce leaves
100g fine beans, blanched and refreshed
50g Edamame or broad beans, blanched and shelled
DRESSING:
2 tbsp (30ml) white wine vinegar
1 tsp garlic, minced
1 tsp Maille Dijon mustard
1 tsp sugar
½ tsp NOMU Sea Salt
1/4 cup (60ml) Extra Virgin Olive Oil
Directions
Place the chicken between 2 sheets of clingfilm and tenderize with a meat mallet. Cut each breast in half and brush with softened butter. Lightly whip the egg whites to soft peaks and season with a pinch or 2 of Poultry Rub. Dip the chicken into the egg white and then into the parmesan to coat.
Heat the pan and fry the chicken until golden brown before turning to brown on the other side.
For the dressing, mix together all the ingredients except for the Olive Oil in a small bowl or jug. Add the Olive Oil and whisk well to emulsify. Alternatively, place in a jar with a tight lid and shake vigorously!
Arrange the baby cos and beans onto individual plates and drizzle generously with vinaigrette. Top with 2 pieces of crispy parmesan chicken and serve with fresh bread and/or boiled and buttered organic new potatoes.
Ingredients
4 free-range skinless chicken breast fillets
60g softened butter
3 egg whites
NOMU Poultry Rub
1 cup grated parmesan, finely grated
Extra Virgin Olive Oil
Baby cos lettuce leaves
100g fine beans, blanched and refreshed
50g Edamame or broad beans, blanched and shelled
DRESSING:
2 tbsp (30ml) white wine vinegar
1 tsp garlic, minced
1 tsp Maille Dijon mustard
1 tsp sugar
½ tsp NOMU Sea Salt
1/4 cup (60ml) Extra Virgin Olive Oil
Directions
Place the chicken between 2 sheets of clingfilm and tenderize with a meat mallet. Cut each breast in half and brush with softened butter. Lightly whip the egg whites to soft peaks and season with a pinch or 2 of Poultry Rub. Dip the chicken into the egg white and then into the parmesan to coat.
Heat the pan and fry the chicken until golden brown before turning to brown on the other side.
For the dressing, mix together all the ingredients except for the Olive Oil in a small bowl or jug. Add the Olive Oil and whisk well to emulsify. Alternatively, place in a jar with a tight lid and shake vigorously!
Arrange the baby cos and beans onto individual plates and drizzle generously with vinaigrette. Top with 2 pieces of crispy parmesan chicken and serve with fresh bread and/or boiled and buttered organic new potatoes.
