Chicken piccata with broccoli purée
Chicken piccata with broccoli purée. Difficulty: 2/5. Serves 4. Pairs with beer.
Ingredients
| 650 г | chicken fillet |
| 100 мл | oil |
| 4 бр. | eggs |
| 150 г | Grana Padano cheese |
| 0.5 с.л. | red paprika |
| 2 с.л. | flour |
| — | salt and black pepper |
| 3 бр. | potatoes (for the purée) |
| 300 г | broccoli (for the purée) |
| 100 г | butter (for the purée) |
| 200 мл | fresh milk (for the purée) |
Instructions
Boil the potatoes, cut into cubes, and the broccoli, broken into florets, in salted water. Once cooked, drain them and blitz them in a blender. Add the warm milk and the butter and stir until you get a fluffy purée. Finally season with salt and black pepper.
Cut the chicken fillets in two and lay them out in the middle. Pound them through stretch film to thin them out as much as possible, then season with salt and black pepper.
Prepare a coating by adding the flour and the finely grated Grana Padano cheese to the already beaten eggs and seasoning with salt, black and red pepper. Dip the fillets in the coating and fry them in the very hot oil on both sides until they turn deep golden.
Once ready, take them out of the pan and place them on kitchen paper to drain the excess fat.