Crispy chicken, parmesan eggs and a tasty scotch bonnet buffalo sauce. It's truly the stuff of dreams. Make it for your mates tonight, they'll love you for it.
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Serves
4
For The Slaw:
Green Apple
Celery
Mayonnaise
Wholegrain Mustard
Lemon
For The Sauce:
Unsalted Butter
Scotch Bonnet Jam
Balsamic Vinegar
For The Chicken:
Chicken Breast
White Bread
Egg
Plain Flour
Vegetable Oil
For The Eggs:
Parmesan
Egg
Salt
Peppers
Olive Oil
Serves
4
For The Slaw:
Green Apple
Celery
Mayonnaise
Wholegrain Mustard
Lemon
For The Sauce:
Unsalted Butter
Scotch Bonnet Jam
Balsamic Vinegar
For The Chicken:
Chicken Breast
White Bread
Egg
Plain Flour
Vegetable Oil
For The Eggs:
Parmesan
Egg
Salt
Peppers
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Core the apples and slice into thin matchsticks. Thinly slice the celery.
Step 2.
Combine the mayonnaise, wholegrain mustard and juice of the lemon in a small mixing bowl. Add the apple and celery, season with salt and pepper and toss to coat. Refrigerate until ready to serve.
Step 3.
Melt the butter in a small saucepan set over a medium heat.
Step 4.
Remove the saucepan from the heat and whisk in the scotch bonnet jam and balsamic vinegar. Season with salt and pepper, to taste, then set aside.
Step 5.
Halve the chicken breasts lengthwise, then lightly pound to an even thickness of around 1½ cm. Season with salt and pepper on both sides.
Step 6.
Tear up the bread and place in a food processor. Blitz to fine breadcrumbs then transfer to a wide bowl.
Step 7.
Place the flour, beaten eggs and breadcrumbs in 3 separate bowls. Season the flour with salt and pepper. Beat the egg and season them, too.
Step 8.
Dip the chicken in the flour, then the eggs, then the breadcrumbs.
Step 9.
Heat a good glug of vegetable oil in a large frying pan over a medium-high heat. Add your chicken fillets and fry for a couple of minutes on each side until they are golden and crisp. Transfer to a kitchen towel-lined plate to drain.
Step 10.
Meanwhile, wipe out the pan, leaving a little bit of oil, and set it over a medium heat. Sprinkle the parmesan into 4 rough circles and cook for 2 mins, or until it begins to melt.
Step 11.
Crack the eggs onto the cheese and season with salt and pepper. Cover the pan and cook for 2 to 3 mins, or until the yolks are cooked to your liking.
Step 12.
To serve, plate up the slaw, add the crispy chicken and top with the parmesan fried egg. Whisk and reheat the sauce, if necessary, then drizzle it over the top. Serve and enjoy!
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