Parmesan CBLT

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I have finally managed to get this recipe on the website…. Justin was on STV Glasgow ‘Live at Five’ back in July 2016 and served up a Parmesan CBLT

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I was able to capture some screen grabs of this – a great, easy recipe to prepare for lunch or dinner.

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Parmesan CBLT (serves 5)

 

Ingredients
The Method

5 chicken breast
100g grated parmesan
100g breadcrumbs
1  large free range egg
150ml milk
1 punnet ripe cherry tomatoes
1 basil bunch
4 clove garlic
200ml EVOO
crusty italian bread
50g pesto
100ml mayonnaise
10 slices pancetta
salt and pepper

1.Chop tomatoes, mix with garlic, olive oil and season – leave to marinade.
2.Thickly slice the bread and lightly toast.
3.Combine the pesto and mayonnaise – leave to one side.
4.Mix the egg and milk together to make an egg wash.
5.Mix the parmesan and breadcrumbs together.
6.Dip the chicken into the egg and coat in the parmesan mix.
7.Grill the pancetta till crispy.
8.Place tomato mix on top and put in the oven to cook.
9.Fry the chicken till cooked through.

Assemble the dish 
Put bruschetta on plate
Place chicken on top.
Top with crispy pancetta.
Drizzle with pesto mayonnaise.
Serve with salad.