Crispy, golden Chicken Cotoletta meets a fresh Ruby Grapefruit and Fennel Salad in this vibrant, flavourful dish. The tender, breaded chicken pairs perfectly with the bright citrus and crisp fennel for a refreshing contrast. It’s a light yet satisfying meal that’s as beautiful as it is delicious.
4 Chicken breasts (boneless and skinless)
50 g Grated Parmesan cheese
2 Eggs
2 Ruby grapefruits
1 Fennel bulb (with fronds)
100 g Rocket (arugula)
Lemon wedges
100 g All-purpose flour
150 g Breadcrumbs
Vegetable oil (for frying)
1 tbsp Olive oil
1 tbsp Apple cider vinegar
Salt & Black pepper to taste
Fresh parsley (optional)
4 Chicken breasts (boneless and skinless)
0.11 lb Grated Parmesan cheese
2 Eggs
2 Ruby grapefruits
1 Fennel bulb (with fronds)
0.22 lb Rocket (arugula)
Lemon wedges
0.22 lb All-purpose flour
0.33 lb Breadcrumbs
Vegetable oil (for frying)
1 tbsp Olive oil
4-5 tbsp Apple cider vinegar
Salt & Black pepper to taste
Fresh parsley (optional)
Prepare the Chicken: Pound chicken breasts to about 1 cm thickness. Set up three dishes: seasoned flour, beaten eggs, and a mix of breadcrumbs with Parmesan (and parsley if using). Coat each chicken breast in flour, egg, then breadcrumbs.
Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry chicken for 4-5 minutes per side until golden and cooked through. Drain on paper towels.
Prepare the Salad: Peel and segment ruby grapefruit, removing all pith and seeds. Thinly slice fennel and chop fennel fronds. In a bowl, combine rocket, fennel, and grapefruit.
Dress the Salad: Drizzle olive oil, a splash of grapefruit juice, and apple cider vinegar over the salad. Season with salt and toss gently
Serve: Plate the chicken cotoletta with the salad on the side. Finish with a squeeze of fresh lemon juice.
