Chickenless Milanese Balls with Roasted Red Pepper Tapenade

Method

For the Unconventional Chickenless Milanese Balls with Roasted Red Pepper Tapenade

Chicken Milanese Balls

1. In a bowl, mix the chickenless fillets with the lemon zest and mould into 20g balls
2. Combine the flour and water together to form a batter then dip the balls in the batter and drain
3. Now combine the crumb and parsley then dip the balls into the crumb and coat. Leave to absorb then chill

Red Pepper Tapenade

1. In pan heat the vinegar and sugar until the sugar has dissolved. Add the smoked paprika and simmer for 1 minute
2. Add the passata and simmer for 4-5 mins
3. Cut the pepper into small dice and then add the sauce. Cook for 1 minute then dilute the cornflour and thicken slightly

To serve

1. To serve, deep fry or bake the balls at 160c until golden brown, remove and drain or leave to one side
2. Place some of the dip in the centre of a plate the place the ball on top
3. Grate Italian style vegan parmesan cheese over the top

Enjoy!

Recipe by Chef Steve Walpole for Unconventional

Ingredients

Chicken Milanese Balls

Red Pepper Tapenade

To serve