Chicken Cutlet with Tomato & Fennel

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Chicken Cutlet with Tomato & Fennel

Recipe By Michael Weldon

Ingredients

  • 1 chicken cutlet, skin on, with the wing piece attached

  • ½ cup Coles plain flour

  • ¼ cup butter

  • extra virgin olive oil

  • sea salt

  • 1 small head of fennel, sliced thinly

  • 1 punnet of Coles medley tomatoes, halved

  • ½ bunch parsley, leaves picked

  • ½ bunch dill, leaves picked

  • extra virgin olive oil

  • sea salt

  • lemon wedge

Method

  • Place the chicken breasts between 2 pieces of baking paper, using a meat mallet or small heavy fry pan pound the chicken breast into a thin cutlet.

  • Heat a large frypan until it begins to smoke. Season the cutlet with sea salt and drizzle with olive oil. Place skin down on the hot cooking surface add the butter into the pan. Cook most of the way on the skin side then turn over and finish the other side. Baste in butter as you cook. 

     

  • In a bowl mix the fennel, tomatoes, parsley and dill, dress with olive oil and salt. Toss to coat evenly in the dressing. 

     

  • Serve the cutlet with the tomato and fennel salad on top and a lemon wedge on the side.

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