Ingredients

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)

Directions

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.