Gino's Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba by Gino D'Acampo

Author:Gino D'Acampo [D'Acampo, Gino]
Language: eng
Format: azw3
ISBN: 9781473661523
Publisher: Hodder & Stoughton
Published: 2017-10-19T04:00:00+00:00

1] First prepare the sauce. Heat the oil in a medium saucepan over a medium heat. Add the garlic. As soon as it starts to sizzle, add the chilli flakes and fry for 1 minute, stirring continually. Tip in the tomatoes and olives and bring to the boil. Reduce the heat and simmer for 20 minutes, uncovered, stirring occasionally. Season with salt. Set aside.

2] Put the flour on a large plate or tray. Beat the eggs in a large bowl and season with salt. Combine the grated Parmesan and breadcrumbs in a shallow dish. Place the chicken breasts between 2 sheets of cling film. Using a rolling pin, meat mallet or heavy-based pan, pound the chicken to about 1cm thick. Dip each chicken breast in the flour, then the eggs, then finally the breadcrumb mixture. Ensure each breast is evenly coated and press the breadcrumbs firmly into the egg so they stick.

3] Heat the oil in a large frying pan over a medium heat. Add the chicken and fry for 4–5 minutes each side. Drain on kitchen paper. Keep warm.

4] Meanwhile, plunge the beans into boiling water for 2–3 minutes or until al dente. Using a slotted spoon, transfer to a large bowl. While still warm, drizzle over the oil and vinegar, season well and toss to coat.

5] Gently warm through the sauce over a low heat. Divide the sauce among 4 serving plates, then place the chicken breast on the sauce. Scatter over the Parmesan shavings. Serve the beans on the side.

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