This is a Great Texture Combo.
1/2 cup olive oil
1/2 cup sunflower oil
2 eggs (beaten)
1 1/2 cup fresh bread crumbs
1/2 Tbsp. Omnivore Limone
1 clove of garlic pressed into breadcrumbs
3 Tbsp. finely chopped parsley
3 Tbsp. finely grated pecorino cheese
Mix the Limone, garlic, parsley, and pecorino with the breadcrumbs.
Dredge the chicken breast in the egg first then in the breadcrumb mixture on both sides, repeat again.
In a cast iron skillet, heat the oils over medium heat; you don't want to burn the breadcrumbs. Do not move. Cook for 8-10 mins on the 1st side then turn and cook another 8-10 mins on the other side until golden brown and cooked thru. Enjoy with Omnivore Vulcano Ginger for a tangy, mouthwatering twist!
2 medium Japanese cucumbers, peeled
3 Tbsp apple cider vinegar
1/2 cup creme fraiche
3 spring onion thinly sliced
2 Tbsp fresh dill
2 Tbsp fresh mint
1 clove garlic
Peel and slice the cucumbers in 1/8 inch circles. Add the thinly sliced spring onion to the cucumbers, and pour in the vinegar, mix gently with your hands to coat. Let sit for 5 mins. Add the creme fraiche and mix. Fold in the dill and mint to finish.