Serves 1

Method

Method:

Cook the Buttermilk Fillet using your preferred cooking option. Remove the core of the baby gem lettuce and wash the leaves. Layer the leaves on a plate, scatter over the Parmesan shaving, Garlic croutons. Cut the Buttermilk fillet into two pieces and place on top of the salad. Top with cracked black pepper and serve.

Cooking options:

Oven Bake: Pre-heat oven to 220c / 425F / Gas Mark 7. Place the Buttermilk Chicken Fillet on a baking tray in the centre of the oven and bake for 16-18 minutes.

Deep Fry: Pre-heat oil to 180c. Gently lower and fully immerse the buttermilk chicken fillet into the oil and fry for 8-10 minutes. Drain and serve.

Ingredients