• 2 (600g total) chicken breast fillets
  • 1/3 cup lemon juice
  • 1/4 cup self-raising flour
  • 2 tablespoons lemon zest
  • 1 teaspoon cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons finely chopped fresh coriander
  • Baguette, sliced, to serve
  • 1 lemon, sliced, to serve


  • 1 medium head cauliflower, cut into florets
  • 2 tablespoons extra virgin olive oil
  • 10cm piece baguette, cut into 1cm cubes


  • Step 1
    Preheat oven to 220C/200C fan-forced.
  • Step 2
    Make Roasted Cauliflower Salad: Toss cauliflower with 1/2 the oil. Season with salt and pepper. Transfer to a baking tray. Roast for 20 minutes or until browned and tender. Meanwhile, toss baguette in remaining oil. Season with salt and pepper. Add to baking tray in the last 2 minutes of cooking time, cooking until golden. Toss cauliflower and bread together.
  • Step 3
    Meanwhile, cut each chicken breast in half horizontally to create 4 thin steaks. Place 1 piece of chicken between 2 sheets of baking paper. Using a meat mallet or rolling pin, pound chicken until 1cm thick. Repeat with remaining chicken. Place chicken in a bowl. Add lemon juice. Toss. Set aside for 15 minutes to allow flavours to develop.
  • Step 4
    Combine flour, lemon zest and pepper on a plate. Season with salt. Drain chicken from marinade. Discard marinade. Toss chicken in flour mixture, shaking off excess.
  • Step 5
    Heat oil in a large frying pan over high heat. Cook chicken for 1 minute 30 seconds or until golden. Turn. Cook for a further 1 minute or until golden and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 3 minutes to rest.
  • Step 6
    Sprinkle chicken and roasted cauliflower salad with coriander. Serve with baguette and lemon slices. 

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