Chicken Cutlet with Golden Tomatoes, Fennel & Coriander Sauce
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Chicken Cutlet with Golden Tomatoes, Fennel & Coriander Sauce
Recipe by Michael Weldon
Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins
Ingredients
2 Coles chicken breasts, butterflied and pounded thinly
3 eggs
1 cup plain flour
1 teaspoon sea salt
1 teaspoon black pepper
Olive oil
Sauce
1 onion, diced
½ head of fennel, diced
2 garlic cloves, sliced
1 teaspoon Coles fennel seeds
½ teaspoon Coles chilli flakes
½ cup white wine
1 punnet Perino golden cherry tomatoes
½ bunch coriander, leaves picked
Coles sea salt, to taste
Squeaky Gate extra virgin olive oil
Method
Heat a frypan with olive oil over medium-high heat.
Prepare the chicken by butterflying it and pounding it with a meat mallet until you achieve a thin and even cutlet. Be sure to do this on a separate board that is only used for chicken.
Add the eggs to one bowl and the flour, salt, and pepper to another. Coat the chicken breast in egg, then in flour. Add to the frypan and cook until golden on both sides and fully cooked in the center.
In another frypan, add a good drizzle of olive oil, then the onion and fennel. Cook until both soften. Add in the garlic, fennel seeds, and chilli flakes, frying until fragrant. Add the tomatoes and cook until they pop and become saucy. Pour in the white wine and reduce to a syrupy texture. Taste for seasoning and adjust to your preference, pressing the tomatoes down with the back of your spoon to break them down. Remove from heat and stir in the coriander.
Serve the chicken cutlets topped with the sauce, an extra drizzle of olive oil, and garnish with coriander leaves.
