Chicken Cutlet Salad
Serves 2
Directions
- 1Butterfly the chicken breasts and pound with a meat mallet until about half an inch thick.
- 2Submerge the chicken in buttermilk and let it soak.
- 3In a blender, combine shallot, garlic, champagne vinegar, egg yolk, Dijon mustard, honey, and salt.
- 4Blend the mixture, slowly streaming in half of the avocado oil.
- 5Add grated Manchego cheese to the blender and blend again.
- 6Add the remaining avocado oil and the extra virgin olive oil, then blend briefly to finish the dressing.
- 7Wash butter lettuce in cold water for 20 minutes, then dry thoroughly.
- 8Boil pecans in water for 10 minutes, then drain and toss with sugar and salt.
- 9Bake the pecans on a parchment-lined sheet pan at 325 degrees for 25 to 30 minutes.
- 10Boil red wine vinegar, water, sugar, and salt together, then pour over diced red onions and let cool.
- 11Remove chicken from buttermilk and dry well.
- 12Mix flour with onion powder, smoked paprika, garlic powder, and black pepper.
- 13Whisk eggs with soy sauce.
- 14Mix panko bread crumbs with fresh thyme.
- 15Dredge chicken in flour, dip in eggs, and coat in the panko mixture, using your palm to press the breadcrumbs into the chicken.
- 16Shallow fry chicken in avocado oil at 350 degrees for 3.5 minutes per side, seasoning with flaky salt after flipping.
- 17Dress the butter lettuce with lemon juice and the Manchego dressing, then toss with cherry tomatoes, goat cheese, candied pecans, pears, and pickled red onions before plating with the chicken.
Ingredients
- 2 large chicken breast
- to cover buttermilk
- 1 cup all-purpose flour
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 egg
- 2 tsp soy sauce
- 3 cup panko bread crumbs
- 10 sprig fresh thyme
- 1 large shallot
- 2 clove garlic
- 1/3 cup champagne vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 large egg yolk
- 1 cup avocado oil
- 1/4 cup extra virgin olive oil
- 5 oz Manchego cheese
- salt (optional)
- pepper (optional)
- 1 cup pecans
- 1/4 cup white granulated sugar
- 1 pinch salt
- 1/2 cup red wine vinegar
- 1/2 cup water
- 2 tbsp sugar
- 1 tsp salt
- 1 butter lettuce
- to taste cherry tomatoes
- to taste chevre goat cheese
- to taste ripe pears
- to taste lemon juice
- to taste flaky salt
Equipment
meat malletblendersalad spinnersheet panparchment paperfrying panwhisk
Tips
- You can cut chicken breasts in half instead of butterflying.
- Substitute white wine vinegar for champagne vinegar in the dressing.
- Use a sturdy lettuce like butter lettuce for thick dressings.
- Let candied nuts cool to achieve an ultra-crispy texture.
- Season the chicken directly instead of adding salt to the flour dredge.
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