Step 1
Preheat the oven grill to high. Place 150g of the grated parmesan on a plate. Add the flour and season with plenty of cracked black pepper. Press the chicken into the parmesan mixture on both sides and set aside.
Step 2
Heat the oil in a small saucepan over medium heat. Add the sage leaves and cook for 30 seconds or until crisp. Remove with tongs and set aside. Add the eschalot and cook, stirring for 3 minutes or until softened. Add the lemon zest, lemon juice and vinegar to the saucepan and cook, stirring, for 3 minutes or until caramelised. Season with salt and pepper, then set aside.
Step 3
Place the chicken on a large oven tray lined with foil and lightly brushed with oil. Place under the grill and cook for 6 minutes, adding the pancetta in the last 2 minutes, cooking until the chicken is golden and and the pancetta is crisp. Remove from the oven and set aside.
Step 4
While the chicken rests, make the polenta. Place the milk in a saucepan over medium heat and bring to a simmer. Add the polenta and cook, whisking continuously, for 2-3 minutes or until thickened. Add the remaining 50g of parmesan and mix to combine. Season with salt and pepper.
Step 5
Divide the warm polenta between plates, serve topped with chicken, pancetta, and a crisp sage leaf. Spoon over some of the lemony eschalot sauce.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
