Crispy Chicken Salad
Oh dear, chicken two days in a row. Forgive me! I had some chicken breasts that I wanted to use up and I did not want to freeze them, so here you go, chicken two days in a row. Two very different prepartions however! But, this is also somewhat light and healthy and perfect for a light summer supper!
I don’t know how it works, but slicing chicken breasts in half horizontally always seems to tenderize them, and of course it quickens the cook time, so this is also a supper that is very quick to put on the table!
The only faffy part is the pané-ing of the chicken. ( A fancy French word for breading.) But even that isn’t too difficult.
I use a vegetable peeler to cut my carrots into ribbons. They give a nice look. I also de-seed the tomatoes for this type of salad, when you don’t want the tomato seed/juices diluting the dressing.
There’s plenty of Parmesan cheese in the breading and then again in the dressing . . . giving it a lovely creaminess that goes very well with the tartness of the lemon. Lemon and Parmesan . . . a brautiful combination.
Serves 4
Crisp coated chicken served on a bed of salad greens with a punchy Lemon & Parmesan Dressing. What’s not to like?
For the Salad:
6 cups of salad leaves
1 medium carrot, peeled and shaved
1 cucumber, trimmed and sliced
1 large tomato, cored and chopped
For the dressing:
3 TBS fresh lemon juice
1/2 tsp minced garlic
2 TBS heavy cream (can also use sour cream, creme fraiche or plain yogurt)
2 TBS finely grated Parmesan cheese
1/2 tsp fine sea salt
freshly ground black pepper to taste
6 TBS extra virgin olive oil
For the chicken:
4 boneless, skinless chicken breast portions
sea salt and black pepper to taste
45g plain flour (1/4 cup)
1 large free range egg
180g panko bread crumbs (1 1/2 cups)
90g finely grated Parmesan Cheese (1/2 cups)
2 TBS olive oil
2 TBS butter
Cut the chicken breasts horizontally into two pieces each. Pound lightly between some cling film. Season lightly on both sides with salt and pepper. Place the flour for the chicken into a shallow bowl. Whisk the egg in another shallow bowl. Combine the bread crumbs and cheese in another shallow bowl. Dip each chicken first into the flour, shaking off any excess, then into the egg and then into the breadcrumb mixture, pressing firmly to coat well on each side.
This was beautiful enjoyed out on the patio beneath the umbrella with a nice breeze ruffling the hair. Todd is not such a salad freak, but I added a baked potato for him and he was happy. Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/06/crispy-chicken-salad.html
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