Rosemary Chicken Escalopes with a Pear and Pomegranate Salad (Wheat Free)

This recipe serves 4.

Ingredients

4 field&flower Free Range Chicken Breasts
2 eggs
Spelt flour
¼ cup oats
¼ cup ground almonds
¼ cup poppy & sesame seeds
3 tsp dried rosemary
Sea salt and cracked black pepper
Olive oil, for frying

Salad
2 firm pears
Seeds of 1 pomegranate
2 baby cucumbers
1 stick of celery, peeled to remove the stringy bits
Juice of 1 lemon

Cook
Sandwich 1 chicken breast between 2 pieces of cling film (about 4x the size of
the breast) and put on a chopping board. Using a rolling pin, bash the
chicken breast until it is an even 1cm thick. Do this with the remaining
chicken breasts and place to one side.
Mix together the oats, ground almonds, seeds and rosemary. Spread on a
plate and put to one side – you will use this mixture to crumb coat the chicken
breast.
Beat the eggs and pour on to a deep-sided plate, or a medium sized roasting
tray. Put beside the oat and almond mixture.
Shake some spelt flour on to a plate and place beside the eggs; the flour
should be furthest away from the frying pan, with the oat and almond mixture
the closest to it.
Prepare the salad by thinly slicing the pears, cucumbers and celery. Scatter
with the pomegranate seeds and toss in the lemon juice. Put to one side.
Heat about 1cm of oil in the frying pan, on a medium heat. Take one chicken
breast and coat with the spelt flour, by laying it on the plate, then turning it
over to coat the other side. Transfer to the egg plate and repeat the motion,
ensuring that it’s completely covered. Transfer to the oat and almond plate,
and repeat the motion again – you may need to place some of the mixture on
to the chicken breast using your hands. Put in to the pan of hot oil and fry on
either side for about two and half minutes. Repeat with the remaining breasts.

Serve with the salad and a wedge of lemon!

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