*Parmesan Chicken with Avocado Salad*
Serves 2 I love these quick, easy and delicious recipes that are sized just for two. This is an excellent summer night supper. For the chicken: 2 boneless, skinless chicken breasts a pinch of chili powder 50g of finely grated Parmesan cheese (1/3 cup) 1 large egg white, beaten 1 TBS olive oil for frying Lemon wedges to serve For the salad: 1 ripe avocado, peeled and sliced 1/2 red onion, thinly sliced 2 handfuls of ripe cherry tomatoes, halved 1 tsp balsamic vinegar 1 TBS extra virgin olive oil a small handful of basil leaves, cut chiffonade (Rolled into a tight roll and slice thinly) fine sea salt and freshly ground black pepper to taste First make the salad. Mix all together gently and then set aside while you do the chicken. Mix together the parmesan cheese and chili powder in a shallow bowl. Set aside. Lightly whisk the egg white in another shallow bowl. Cut the chicken pieces in half, horizontally through the middle so that you have two thin escallopes. Pound a tiny bit to even out their size. Season lightly. Dip one at a time into the beaten egg white and then the parmesan to coat. Lay aside while you heat the oil over high heat in a skillet. Once the oil begins to shimmer, add the chicken breast pieces and cook quickly for 2 minutes per side, until crisp and golden brown. Lay two fillets on each of two plates along with a portion of salad and a lemon wedge for squeezing. Delicious! |
|