CRISPY CHICKEN WITH FRIED EGGS

This recipe really takes some topping. Inspired by the famous chicken schnitzel Holstein (although we’ve left out the anchovies on this occasion) it makes an elegant supper dish, or brunch, should you feel like something a bit special.

You could do something similar with nice thin free range pork steaks, or even try it with pheasant breast, when they’re in season. The buttery, fried eggs, capers and sage really finish it off beautifully.

Serves 2

INGREDIENTS

FOR THE ESCALOPE

1 organic chicken breast (about 200g)

4 tablespoons organic plain flour

2 Stonegate Estate Organic eggs, beaten

100g fresh white breadcrumbs (fairly course)

Salt and freshly ground black pepper

About 150ml sunflower oil, for frying

 

2 fresh Stonegate Estate Organic eggs

1 tablespoon of small capers

6-8 sage leaves

15g organic salted butter

METHOD

  1. Start by whisking or shaking together all the ingredients for the dressing, until thoroughly combined. Set aside.

 

  1. Bring a pan of water to the boil and add the eggs. Bring back to the simmer and cook for 6 1⁄2 minutes, then drain and cool in cold water to stop them cooking. Peel the eggs and set aside.

 

  1. Arrange the tomato pieces in a large bowl. Half the eggs and arrange them over the tomatoes. Sprinkle over the capers, add the anchovies and torn bread. Finally, add the basil and the roughly chopped fennel tops. Season well.

 

  1. Pour over half the dressing and carefully tumble everything together. Allow to stand for 20 minutes, then tumble it all again, being careful not to break up the tomatoes and eggs too much.

 

  1. Divide the salad between the serving plates. If you have any fennel top flowers, then scatter them over now otherwise simply trickle over the remaining dressing and season everything with a little more salt and pepper before serving.
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