Fried chicken Milanese with sour cream and oscietra caviar

Try it to believe it! An odd pairing indeed but I had to try it after I read about it and oh my god it works brilliantly. 

Chef’s tip: I truly recommend using deboned chicken thighs as the dark meat is so much juicier than the white breast meat. If you have time marinate the chicken with seasoning for a few hours but it isn’t mandatory

Serves: 2 // Prep time: about 30 minutes

Ingredients

• 2 large chicken thighs

• 10 gr of oscietra caviar

• 100 gr of plain flour to dust

• 2 eggs for the eggs wash

• 1 sprig of rosemary

• 200 gr of bread crumbs to coat (even better panko)

• 1 small bunch of chives, finely chopped

• 50 ml of sour cream

• 500 ml of veg oil to deep fry

• 1 lemon, the juice

• Salt and pepper to taste

Method

First debone the chicken than get ready to bread it. Chop the rosemary and beat it with the eggs along with a pinch of salt and pepper. Dust the meat in flour making sure is well coated than dip it into the eggwash.

Now drain and toss the chicken in the breadcrumbs and coat on both sides. Repeat the process by dipping the breaded chicken into the eggwash again and off into the remaining bread crumbs. Don’t press the bread too much onto the chicken at this stage, you don’t want precision but uneven bits of panure in clusters that will crisp-up beautifully when deep fat frying.

Eat the veg oil to 150/160 degree C and slowly place in the breaded chicken. You don’t want the temp to be higher than that as you need the dark meat to be fully cooked through and the outer parts nicely golden. Turn the chicken to cook well on both sides and cook for approximately 5/6 minutes until well golden.

Drain on kitchen paper and season with a pinch of salt and optional a few drops of lemon juice. Plate straight away and garnish with the sour cream, the chopped chives and a bump of caviar each. Spread and enjoy it.