Wed, 19 June 2019
4 chicken breasts (skinned and flattened)
Vegetable oil
4 eggs (for frying)
For the Crumb
1 egg (beaten)
50ml milk
100g breadcrumbs
1 cup grated parmesan
1 tablespoon chopped parsley
120g white flour
For the anchovy dressing and lemon dressing
100g anchovies
2 lemons (peeled and cut into segments)
2 tablespoons chopped chives
For the crumb
To cook the chicken
For the anchovy and lemon dressing
Wed, 24 April 2024
Chef: Eoin Sheehan
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Chef: Adrian Martin
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Chef: Eoin Sheehan
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