QUICK REMINDER!
As chef Marco Pierre White once said “A recipe is more of a guideline, never cast in stone”
Taste as you go, experiment & always play with your food.
- 2 Chicken breasts, butterflied and pounded down to 1/4 in thick
- 1 cup stale sourdough bread, shredded down (Store bought breadcrumbs/panko work too)
- 2 eggs
- 1/2 c All purpose flour
- 1 cup clarified butter
- 1 fennel, thinly sliced
Add fennel fronds as well
- 1 Apple, julienned (look for a sweet apple variety)
- 1/2 tbsp Dijon mustard
- As much shaved Parmesan that your beautiful little heart desires
- juice of 1 lemon
- 1/4 tsp honey
- 2 tbsp olive oil
- Salt & white pepper to taste
Begin by butterfly cutting your chicken and pounding it down to 1/4 inch thick. Season both sides with salt, keep in mind the chicken is thin so you don’t need to season it as if it were a steak. Lightly coat your chicken in flour, dip into egg wash and then into your bread crumbs. Fry in clarified butter or a neutral frying oil at 350°F until its golden all around. Remove from butter/oil and rest on a wire rack. For your salad, simply prep your fennel and apple by thinly slicing it with a mandoline or carefully with a sharp knife. Create you’re simple vinaigrette in a separate bowl by mixing together your lemon juice, salt, pepper, Dijon, honey and slowly streaming in your olive oil as you whisk. then incorporate your fruit, veg and shaved Parmesan cheese. Finally, plate your cheeks and top it off with your salad, pour yourself a glass of wine and enjoy!
