2 to 4
Easy
20 minutes
10 minutes
Place the chicken pieces between sheets of baking paper and bash using the flat side of a mallet until very thin. Marinate in the lemon juice, garlic and seasoning while preparing the marrows.
Dip the chicken first in flour then in beaten egg and fry in medium-hot oil for a few minutes a side until crisp and golden, just cooked but still moist. Garnish with wild rocket and serve with grilled marrows.
To prepare the grilled marrows: If large, halve the marrows, then slice lengthways. Toss with the olive oil, garlic and seasoning. Place on a baking tray, tuck in some thyme and slide under a hot grill for 8 to 10 minutes, turning once, until the marrow is just cooked and starting to catch. Top with shavings of Parmesan.
Cook’s notes: This recipe works equally well with veal escalopes or pork schnitzels instead of chicken.
