Chicken Frico with Gremolata

Ingredients for Chicken Frico with Gremolata

• 120g finely grated Parmigiano-Reggiano cheese

• 1/2 cup finely chopped Italian parsley

• 5 teaspoons grated lemon peel

• 4 small garlic cloves, chopped

• 3/4 teaspoons freshly ground black pepper

• 1/4 teaspoons salt

• 12 (3- to 110g ) chicken or turkey cutlets, patted dry

• 45ml olive oil

How to make Chicken Frico with Gremolata

Preheat oven to 204°C. Sprinkle generous 2 tablespoons cheese on nonstick baking sheet; spread to 3 1/2-inch circle. Repeat with remaining cheese, spacing frico 1 inch apart. Bake until bubbly and golden, about 5 minutes. Remove from oven. Using metal spatula, loosen edges. Let stand 30 seconds. Transfer to platter. DO AHEAD Can be made 1 day ahead. Store at room temperature in airtight container.

Toss parsley and next 4 ingredients in medium bowl. Set gremolata aside.

Preheat grill. Toss chicken and oil in large bowl; sprinkle with salt and pepper. Divide cutlets between 2 baking sheets. Grill 1 sheet until chicken is cooked through, about 5 minutes. Tent pan with foil; repeat with remaining cutlets.

Place 1 cutlet on plate; sprinkle with 2 teaspoons gremolata. Top with another cutlet; sprinkle with 2 teaspoons gremolata. Top with frico. Repeat with remaining cutlets, gremolata, and frico.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.