A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Chicken Farnsiana with Radicchio Salad


(Serves 5)
• 1 egg
• 80g breadcrumbs
• 4 chicken fillets, pounded
• 8 slices of prosciutto
• 100g grana padana
• truffle oil
• salt & pepper
• butter

• Radicchio (shredded)
• 1 shallot finely chopped.
• pepper
• parmesan
• egg yolk
• olive oil
• tsp dijon mustard
• lemon juice
• clove of garlic smashed into paste
• salt

The Chicken
Beat the egg with a pinch of salt and a pinch of pepper in a shallow dish. Spread out the breadcrumbs in another shallow dish. Pound the chicken until even and dip in the beaten egg and then in the breadcrumbs. Melt the butter in a frying pan, add the chicken and cook until golden brown on both sides. Place 2 slices of prosciutto on each and grana padano shavings on each piece, cover and cook until cheese becomes translucent. Lightly drizzle each piece and serve on a large plate with the radicchio salad.

The Salad
Combine egg yolk, mustard, garlic and salt in a bowl. Drop by drop, whisk the oil until it has emulsified. Then add oil in steady stream until you have an aoli consistency. Add lemon juice until it is slightly runny. Combine dressing with the salad and then eat it that shit right up.

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