John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets
- 20 wild garlic leaves
- 100 g mountain cheese, sliced or better sliced from the piece
- salt and pepper
- Flour
- 1 egg(s)
- breadcrumbs
- 125 g cranberries from the jar
- 1 organic lime(s) for garnishing
- 1 handful of wild garlic leaves
- lots of clarified butter for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Wash the wild garlic and spin dry. Remove the stalks and finely slice the leaves. Cut the chicken breast fillets lengthwise into about three-quarters. Season with salt and pepper and top with the cheese and wild garlic. Fold together and secure with wooden toothpicks. For the breading, place the breadcrumbs in a deep plate. Crack the egg into a deep plate and lightly beat with a fork. Put the flour in a third plate. Coat the fillets first in the flour, then in the egg, and finally in the breadcrumbs; do not press them down. Heat a generous amount of clarified butter in a pan and fry the Gordon vert over low to medium heat for about 12 to 15 minutes until golden brown. Drain on kitchen paper. Arrange with wild garlic leaves, cranberries, and sliced lime and serve. A wild garlic and potato salad goes perfectly with this.
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