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.