Chicken piccata with rocket & parmesan Serves

• servings: 6

Ingredients

4 (about 250g each) Coles RSPCA

Approved Chicken Breast Fillets, halved horizontally

¾ cup (110g) plain flour

2 Coles Australian Free Range Eggs, lightly whisked

1½ cups (110g) panko breadcrumbs

½ cup (40g) finely grated parmesan

1 lemon, rind finely grated, juiced

80g butter

⅓ cup (80ml) extra virgin olive oil

60g pkt Coles Australian Baby Rocket

½ cup (40g) shaved parmesan

..Piccata sauce

2 tsp extra virgin olive oil

2 garlic cloves, finely chopped

½ cup (125ml) salt-reduced

chicken stock

/3 cup (80ml) dry white wine or extra salt-reduced chicken stock

⅓ cup (65g) drained baby capers

80g butter, chopped

1 tbs finely chopped flat-leaf parsley

Directions

1. Line a baking tray with baking paper.

Using a meat mallet or rolling pin; gently

pound the chicken between sheets of

plastic wrap or baking paper until 1cm thick. Place flour and egg in separate shallow bowls. Place breadcrumbs, grated parmesan and lemon rind in a shallow bowl and stir to combine.

2. Coat the chicken in flour, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Place on the lined tray. Cover loosely and place in fridge for 10 mins to chill.

3. Preheat oven to 120°C (100°C fan-forced). Place a wire rack over a baking tray. In a non-stick frying pan over medium heat, melt half the butter with 1 tbs oil. Add half the chicken and cook for 3 mins or until golden brown on the base. Turn and cook for a further 3 mins or until golden brown and just cooked through. Transfer chicken to wire rack and place in the oven to keep warm.

Wipe pan clean with paper towel. Return to heat and repeat with remaining butter, 1 tbs oil and remaining chicken.

4. To make the piccata sauce, heat the oil in a small saucepan over medium heat. Add garlic and cook, stirring, for 1 min or until aromatic. Add the stock, and wine or extra stock and simmer for 5 mins or until liquid reduces slightly. Stir in the capers and reduce heat to low. Add the butter, in batches, and whisk to combine. Remove from heat.

Stir in the parsley and season

5. In a bowl, whisk 1 tos lemon juice and remaining of. Add rocket and shaved parmesan and toss to combine.

6. Divide the chicken and salad among serving plates. Drizzle with piccata sauce.