Michael Van de Elzen & Grove Extra Virgin Avocado Oil ~ Mustard Crusted Chicken & Gremolata (Serves 6)
Ingredients
Mustard Crusted Chicken
300 gm Chicken thighs meat, cut into portion sizes
1 cup Plain flour
1 cup Panko crumbs
1 Egg, lightly beaten
1 tbsp Dijon mustard
Salt and pepper
3 tbsp Grove Extra Virgin Avocado Oil
Pecorino Gremolata
1 cup flat parsley, chopped
100 gm pecorino, finely grate ½ for gremolata and shave the rest
1 Tbsp capers, chopped
4 Tbsp Grove Extra Virgin Avocado Oil
1 Lemon, zested
1 Garlic clove, crushed
2 tbsp Pinenuts, toasted
½ tbsp Flaky salt
Method
Prep Time 5 Minutes Cooking Time 5 Minutes
Preheat oven to 180°c on bake. Take the chicken thighs and evenly coat with the Dijon mustard. Set aside. Using three small bowls place the plain flour, beaten egg and panko crumbs into each and season with salt and pepper. Run the chicken through each bowl in that order.
Heat clean fry pan and add oil. Lightly fry on a medium until golden on one side, then turn and continue to fry until golden. Place into the oven 5 minutes.
Combine all the Gremolata ingredients in a bowl
To Serve
Plate the chicken, topping with the gremolata. Garnish with parsley, shavings of pecorino and good splash of Grove Extra Virgin Avocado Oil
Created by Michael Van de Elzen