I’ve been so busy last week, I just manage to upload one post instead of the usual two. If you want to see what that all was about go check on my facebook page or on twitter (fabulouslittlenibbles, @SimoKitchenEB). I had to prepare a birthday cake, and not just “a” birdthay cake but a serious one. But I’m trailing off… back to the recipe. Wild garlich ist starting to get into season and we all love it very much. Here is a take on a classic. There is wild garlic in the crust and in the sauce on the side. And even though you might think it could be too much, the flavor is very delicate.
- fresh chicken breast
- bread crumbs
- wild garlich
- crème fraîche
- frying oil
- cut the chicken breast to bitesize and dip it first in salted flour, then in the eggwash and then in the bread crumbs/wild garlich mix and fry;
- salt again once you’ve taken them out of the deep fryer;
- blizz equal amounts of mayonnaise and crème fraîche with some more wild garlic and serve on the side.