The recipe! ⬇️📝
CHICKEN
• 2 large free-range (or organic) chicken breasts
• 1 cup (220-240 ml) buttermilk
• 1 teaspoon Tabasco
• ½ teaspoon fine sea salt
• 100 g fresh breadcrumbs (made from fresh bread in a blender or food processor)
• Small pinch of cayenne pepper
• 1 teaspoon dried tarragon
• 75 g grated yellow Cheddar
• Frying oil (grapeseed oil works beautifully)
• 1 tablespoon finely chopped fresh green chili (de-seeded for milder heat)
• Fresh parsley, chopped
SALAD
• Fresh green salad mix
• Cherry tomatoes, halved
DRESSING
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• Pinch of salt
• Freshly ground black pepper
HOW TO MAKE
Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet until evenly thin.
In a bowl, mix the buttermilk, Tabasco, and salt. Add the chicken and let it marinate for about 1 hour.
In a separate bowl, combine the breadcrumbs, grated Cheddar, tarragon, cayenne, and chopped green chili.
Remove the chicken from the marinade and coat each piece thoroughly in the breadcrumb mixture, pressing lightly so it sticks well.
Heat a generous layer of oil in a skillet over medium-high heat.
Fry the chicken for about 5 minutes on one side, until golden and crisp. This helps ensure the chicken cooks through, even if it’s slightly thicker. Lower the heat if the crust starts to brown too quickly.
Flip and cook the other side until fully cooked through.
Transfer the cooked chicken onto paper towels to absorb excess oil.
Meanwhile, toss the salad leaves and cherry tomatoes together.
Whisk the dressing ingredients until smooth and drizzle over the salad just before serving.
Serve the golden, crispy chicken cutlets alongside the fresh salad, and finish with a sprinkle of chopped parsley.