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.
You can really stream-line things by using store bought breaded chicken if you wanted something really fast, but I happen to think those types of things are pretty tasteless. I would rather bread my own . . . .
You can also use a ready-mix of salad leaves, but again . . . I mix my own. I would rather do it myself, wash it myself, mix it myself. I find those store mixed leaves have a rather odd taste to them, and they don't last very long either. It seems you no sooner open a pack and they are going off! In any case. Give this a go. I think you will really like it.
*Crispy Chicken Salad*Serves 4
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.
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking sheet.
Heat half of the oil and butter together in a large skillet. Once the butter begins to foam, add half of the chicken pieces. Fry until golden brown on both sides, taking about 2 minutes per side. Transfer to the baking tray. Wipe out the skillet and repeat with the remaining chicken and oil/butter. When all have been browned and placed onto the baking tray, pop the tray into the heated oven and cook for a further 6 to 8 minutes until cooked through. Remove from the oven and set aside.
Make the dressing by whiksing the lemon juice, garlic, cream, cheese and seasoning together until smooth. Whisk in the olive oil slowly until creamy. Set aside.
Mix the salad ingredients together in a bowl. Add half of the dressing and toss to coat. Divide between 4 chilled plates. Top each with a portion of chicken and drizzle the chicken with a bit more dressing. Serve immediately.
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!