Tree Top


Chicken Milanese


Blueberry Vinaigrette

54 g Tree Top Blueberry Puree

62 g white wine vinegar

19 g sherry vinegar

21 g goney

3.50 g sea salt

2 g black pepper, ground

0.75 g Saladizer Gum

8.50 g Dijon mustard

1.25 garlic, fresh

1.20 g tarragon, fresh

1.20 g thyme, fresh

4.50 g shallots

50 g extra virgin olive oil

Chicken Milanese

114 g chicken breast

15 g water

160 g eggs

137 g all-purpose flour

165 g herb bread crumbs

6 g sea salt

2 g black pepper, ground

200 g vegetable oil

30 g arugula, fresh

30 g romaine, fresh

87 g tomato grapes

45 g Asiago cheese

20 g Lemon Wedge

45 g red onion, thinly sliced

45 g Blueberry Vinaigrette (recipe below)



Chicken Milanese:

Cut chicken breasts at an angle/bias into 3 to 4 pieces. Place pieces between large piece of plastic wrap on cutting board. Pound medallions with tenderizing hammer or bottom of pan until 3/8” thick.

Mix water and egg in small bowl and reserve.

Mix flour, salt and pepper on plate; mix well and set aside.

Place breadcrumbs on another plate.

Heat oil in a flat bottom skillet on medium high heat. Dust each piece of chicken in flour mixture and shake off excess. Dip in egg and place in breadcrumbs to coat completely. Carefully place chicken in hot oil and pan fry on each side until golden and cooked completely. Place on paper towel and drain well; cool slightly.

For salad, cut greens in bite sized pieces and toss with Blueberry Vinaigrette and red onion in a large bowl; toss and place on serving plates. Top with chicken cutlets and shave cheese paper thin with vegetable peeler on warm chicken. Top with tomato and lemon wedge. Garnish with chopped parsley or fresh herbs.

Serves 4.

Blueberry Vinaigrette:

Rough cut peeled garlic and shallots in food processor or blender. Add vinegar, honey, puree, pepper, salt, mustard and gum. Blend on high for one minutes; scrape sides with spatula and blend an additional 30 seconds.

Add oil in a slow, steady stream while continuing to blend. Remove from food processor or blender and gently stir in chopped herbs.

Keep refrigerated.