lockdown has thrown some challenges our way along with staff shortages, it has left us with the difficult decision that we need to stop delivering on Sundays for the short term.
1 cup panko crumbs
Zest 1 lemon
1 Tbsp chopped flat-leaf parsley
6 chicken thighs
Flour, for dusting chicken
1 egg, lightly beaten
Vegetable oil, for cooking chicken
Large knob unsalted butter
6 small dinner rolls
6 cos lettuce leaves
12 semi-dried tomatoes
6 good chunks of ripe brie
Serving size: Serves 6
Cooking time: Less than 30 minutes
Mix crumbs with lemon zest and parsley and season with sea salt and freshly cracked pepper. Dust chicken thighs with flour, dip in beaten egg, then coat with the crumbs.
Heat a large frying pan to medium heat and drizzle with vegetable oil. Add chicken and cook for 4 minutes on each side. One minute before the end of cooking, add butter and swirl around pan to ensure it coats the chicken. When chicken is golden and cooked through, remove from pan and allow to cool.
Slice rolls in half, then spread aïoli generously on each base. Add lettuce, a chicken thigh, then semi-dried tomatoes and brie. Finish with more aïoli and top half of rolls. Skewer each roll to hold them together, if you like.
From Taste magazine, March 2011.
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