THE DOLPIN’S CHICKEN SCHNITZEL WITH LEMON, CAPERS & BROCCOLINI

THE DOLPIN’S CHICKEN SCHNITZEL WITH LEMON, CAPERS & BROCCOLINI

From the menu of restaurateur Maurizio Terzini’s (Icebergs) newest Sydney venture, The Dolphin Hotel (Surry Hills), comes this recipe for an Italian favourite, cotoletta chicken. Served with broccolini, fried capers and sage leaves.

30 Minutes. Cook a meal from the menu of one of Sydney’s best Hotels.

Serves 2.

Ingredients

1 large free range chicken breasts, trimmed, fat and tenderloin removed
2 free range eggs
60ml milk
50g flour for dusting
250g yellow panko crumbs
6 slices guanciale
1 lemon
1 tablespoon baby capers
8 sage leaves
3 sprigs parsley
1 bunches brocollini

Prepare the chicken
Using a sharp knife, cut the chicken breast directly in half along the horizontal plane. Using a meat hammer and some plastic wrap gently bat out the breast so as to get even thickness. Place 3 shallow, wide bowls on your kitchen bench. In the first mix the flour with salt and pepper. In the second add the egg and milk then whisk to combine. In the third place the panko crumbs. Dust the chicken with the flour evenly. Pass the chicken through the egg mix ensuring complete coverage. Then place chicken directly into the panko crumbs and press into flesh for full coverage.

Blanch the broccolini
Trim broccolini end and bring a pot of salted water to the boil. Blanch the brocollini for 2 minutes then drain completely. Season with flake salt and place on plates

Cook chicken
Heat a large heavy based fry pan over medium/high heat and add a generous drizzle of olive oil. Add the chicken to the pan and cook for 3 minutes each side. Remove the chicken and allow to rest on a paper towel of cake rack.

For the garnish
Dice the flesh of half the lemon and finely chop the parsley. To the pan add the guanciale, capers and sage leaves. Cook until crispy and fragrant. Finish with the diced lemon flesh and chopped parsley.

To serve
Plate the chicken and broccolini. Top with the garnishes and pour over pan juices.

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January 31, 2017 by Timothy Ryder
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