I’ve used a play on words for the title. The recipe is from scratch, but the coating is made from Pork Scratchings. Pork Scratchings make a great wheat free alternative, and also give this dish a pork flavour touch.
For two people
- 2 Chicken Fillets
- 1 Whole Lemon
- 1 Garlic Clove
- 50 g Butter
- 1 to 2 packs of Pork Scratchings
- 1 small Swede (Rutabaga)
- 1 Turnip
Prepare and chop the Swede, Turnip and sprouts. You can either boil, or steam. Steaming takes much longer.
Pre-heat your oven to 80 degrees. Melt the butter in a pan (ensure pan is large enough for you to soak your fillets into), and add Lemon juice, and crushed garlic. Stir until blended, you may find the Lemon hard to emulsify with the butter, but do not worry, just mix it up the best you can. You may wonder why I havn’t suggested Olive Oil in place of the butter, well that’s another story.
The best way to cut the chicken is length ways, as you would ‘butterfly’. Then you are given four nice size fillets. If this is too much trouble, just chop into pieces. Crush the scratchings using a tea towel, and a rolling pin. These can be notoriously difficult to crush. You could put them in a nut grinder.
Take the heat off the butter, and coat the fillets with mixture by placing the fillet in the pan and flipping. Then place on a baking tray. Once all fillets have been coated, sprinkle the crushed scratchings over.
When the Swede is softened enough, you will have to drain, and then mash with the Turnip, and plenty of Butter.