- 2 large chook breasts with wing bone on
- 2 free range eggs, lightly beaten
- 80g dukkah
- 45g unsalted butter
- 1 tbspn extra virgin olive oil
- rind of one orange, peeled without pith
- Fennel Salad
- 1 small fennel bulb, trimmed & thinly sliced
- 1 tbspn verjuice
- 2.5 tbspn extra virgin olive oil
- 4 radishes
- 2 oranges, segmented
Trim and slice fennel thinly. Add verjuice and extra virgin olive oil to the fennel 20 minutes before serving
To crumb the chicken, dip in the beaten egg then coat in the dukkah.
Heat pan and add butter until golden then add extra virgin olive oil to inhibit burning, and cook chicken very gently turning temperature down when it starts to sizzle. Depending on the thickness of the breast, cook for 4 minutes on first side, then 3 minutes on the other side, then move to a dish and leave to rest for 10 minutes.
Tip: use a spatula to turn, rather than tongs so as to not remove the dukkah coating.
Toss the skins of the orange in the frying pan with the chook juices, at the last moment, for two minutes over gentle heat. Slice and serve with fennel salad.
Top and tail radish and slice thinly, take all fronds from the fennel bulb, add the orange segments and toss all together with the fennel. Season to taste.
By: Maggie Beer