Panko Crumbed Chicken Escalope

Ingredients

4 chicken legs

8.8 oz Panko crumbs

Fresh thyme, chopped

Italian pastry, chopped

2 eggs beaten with Tbsp of water

Olive oil and Westgold Butter

Salt and fresh ground pepper

Hot winter slaw

½ cabbage, cored, shredded

1 carrot, julienned

2 green apples, julienned

1 fennel, finely sliced

1.8 oz currents

1.8 oz spiced sunflower seeds

Handful Italian parsley, chopped

1 tbsp mayonnaise

1 tsp Dijon mustard

Sea salt & freshly ground pepper

Olive oil

Compound butter

8.8 oz Westgold Unsalted Butter, softened

1.8 oz tapenade

0.7 oz capers, drained and roughly chopped

2 tbsp chopped Italian parsley

Method

Chicken

Skin, bone and lightly flatten chicken legs.

Pane in seasoned flour, egg wash and Panko crumbs mixed with thyme and parsley.

Pan fry in olive oil to get a golden crumb one side.

Turn; add a knob of butter and finish in oven till cooked through.

Cut into two through thickest part to serve.

Hot winter slaw

Toss vegetables, fruit, seeds, and parsley together well.

Lightly fry or wilt in the olive oil – do not overcook.

Add the mayonnaise, mustard, and season – serve at once.

Compound butter

Combine all ingredients and lightly beat together till evenly mixed.

Can be done by hand, machine beater or food processer.

Roll up into a cylindrical shape with greaseproof paper and refrigerate until needed.

To serve

Pile slaw just off center, add escalope obliquely stacked against slaw, top with a good thick slice of compound butter.