Chicken Milanese with Grapefruit and Fennel Salad - James Martin Chef

Ingredients

• 2 x chicken breast, cut horizontally
• 2 eggs
• 100g plain flour, seasoned
• 100g panko
• 125g butter
• few sprigs of tarragon
• ½ fennel, shaved into ice
• 1 pink grapefruit, segmented and juiced
• selection of radicchio salad leaves
• 25ml white wine vinegar
• grapefruit juice, from above
• 1 tbsp Dijon
• 50ml vegetable oil
• splash of water
• salt and pepper
• lemon wedges
• Dip the chicken into the flour, egg, and then the breadcrumb mix.
• Fry the chicken for 3 minutes until they are golden brown and crispy, then flip over and cook for a further 3 minutes. Add a few sprigs of tarragon, then nape with butter.
• Whisk together the ingredients for the dressing.
• Place the leaves into a serving bowl, and top with the drained fennel and grapefruit segments. Spoon over the dressing.
• Place the chicken onto plates and garnish with lemon wedges.