Dukkah Crumbed Chook Breast with Fennel, Radish and Orange Salad
Step 1: To crumb the chicken, dip in the beaten egg and then coat in the Dukkah.
Step 2: Tip - the Dukkah will coat better if prepared the night before.
Step 3: 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 Four minutes on first side, then three 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.
Step 4: 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.
Step 5: Trim and slice the fennel thinly. Add Verjuice and Extra Virgin Olive Oil to fennel, 20 minutes before serving.
Step 6: Top and tail radish and slice thinly. Segment oranges and take all the fronds from the fennel bulb and toss all together, season to taste.
260g 2 large chook breast wing bone on
2 free range eggs lightly beaten
45g unsalted butter
20ml 1 tbspn Extra Virgin Olive Oil
Rind of 1 orange peeled without the white pith into strip