CHICKEN PICCATA WITH HERB AND DATE SLAW
A good piccata is always a crowd pleaser. This one is served with a deliciously bright and herby slaw, studded with dates for a little sweetness.
Ingredients
For the slaw:
1 Red Onion use half, thinly sliced
1 Lemon juice of half, other half reserved for serving
Salt
1 Celery washed and thinly sliced on the diagonal
Half Savoy Cabbage thinly sliced
1 ½ Tbsp Greek Yogurt
1 Tbsp Mayonnaise
1½ tsp Tahini
3 Dates sliced
2 Tbsp Coriander, roughly chopped
2 Tbsp Parsley, roughly chopped
2 Tbsp fresh Mint, roughly chopped
For the piccata:
450g Boneless Chicken Thighs
20g Flour seasoned with salt and pepper
1 Egg
½ tsp Ground Cumin
¼ tsp Chilli Flakes
Cooking oil, at least 60ml
Method
Put the onion, lemon juice and a pinch of salt in a bowl and mix well. Reserve for 10 minutes until the onion softens and then place in a mixing bowl along with the cabbage and celery
Add the greek yoghurt, mayonnaise, tahini, parsley, coriander, mint and dates to the cabbage mix and stir well to combine. Taste and season with salt
Lie the chicken thighs on a clean surface and slit the thickest part with a sharp knife to flatten, taking care not to pierce all the way through the flesh
Beat the chicken out gently with a meat hammer until the chicken is a uniform thickness. Dust the chicken in with the seasoned flour
In a shallow bowl mix the eggs, cumin and chilli together and season
Heat 1cm of oil in a frying pan over moderate heat. Dip the chicken in the egg mixture, let the excess egg drain off and place in the pan. Fry in batches, for about 4 minutes on each side. Add more oil if necessary
Serve the chicken with the slaw on the side and lemon wedges for drizzling on the side