Serves 4

   20 minutes

   20 minutes

FEATURED PRODUCT:
Hazeldenes Free Range Chicken Breast

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For the Chicken Cotoletta:

• 4 Hazeldenes chicken breasts
• 2 large eggs
• 4-5 tbsp apple cider vinegar
• 100g all-purpose flour
• 150g breadcrumbs
• 50g grated Parmigiano cheese
• Fresh parsley, chopped (optional)
• Salt and pepper, to taste
• Vegetable oil, for frying
• Lemon wedges, for serving

Ruby Grapefruit, Rocket & Fennel Salad:

• 100g fresh rocket (arugula)
• 1 head fresh fennel
• 2 ruby grapefruits
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tablespoon of freshly squeezed grapefruit juice (you can do this squeezing the carcass of the grapefruit after segmenting)
• Salt to taste

1. Place chicken breasts between two sheets of plastic wrap or baking paper; pound to 1 cm thick.
2. In a shallow dish, place flour and season with salt and pepper. In another dish whisk the eggs. In the third dish mix breadcrumbs, Parmesan and optional parsley optional. Coat chicken breast in flour (tapping off any excess), then dip into egg mix, finally coat in breadcrumb mixture.
3. Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Fry chicken 4-5 min each side until golden and cooked through. Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
4. To segment the grapefruit cut off the top and bottom. Using a sharp knife, slice off the peel and pith in downward strokes, following the natural curve of the fruit. Cut between membranes to release segments; discard seeds.
5. Remove fronds of the fennel bulb and slice the fennel about ½ cm in thickness. In a bowl, combine rocket, fennel, grapefruit.
6. Drizzle with olive oil, a little grapefruit juice and apple cider vinegar, then season with salt to taste. Toss gently to combine and ensure everything is lightly coated with the dressing.
7. Serve the crispy Chicken Cotletta with salad. Garnish with a squeeze of fresh lemon juice for an extra burst of flavour.