Sutton Hoo Chicken Escalope; New Season English Asparagus Salad
Ingredients
- 2 Sutton Hoo chicken breasts, skinless
- 40 g extra virgin olive oil
- 1 small clove of garlic, crushed
- 40 g unsalted butter melted
- Juice and zest of one lemon
- 50 g course breadcrumbs (Panko)
- Maldon Sea Salt and freshly ground black pepper
- 1 tsp oregano, chopped
- 1 tbs continental parsley, chopped
- 30 g grated Hawsktone or Parmesan
- 1 bunch of English asparagus, prepared and blanched
- 6 new potatoes, boiled and cut in half
- 1/2 cup of broadbeans
- 1 bunch of watercress
Instructions
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