4 Boneless Chicken Breast, skin removed, pound to tenderize
1 Handful of Freshly Grated Parmesan
2 cups of Panko Breadcrumbs
1 small bunch of Basil, chopped
Zest of 1 Lemon
1 egg, beaten
1 cup Flour
1 bulb of Fennel, shaved with a mandolin
2 Red Apples, julienned
1 large Grapefruit, peeled and 'supremed'
1 small bunch of Cilantro, chopped
1 tsp Whole Grain Mustard
1 Tbsp Accacia or Orange Blossom Honey
Juice of 1 Lemon
1 Tbsp Malt Vinegar
2 tsp High Quality Soy Sauce
1 clove of Garlic, chopped
1 cup EVOO
- Chicken- Pat dry breasts and season with salt and pepper.- Mix Parmesan, Basil, Zest and Panko together and lay it out on a flat plate.- Coat evenly with flour.- Coat evenly with the beaten egg.- Coat evenly with panko mixture. - Tap more crumbs on the chicken to ensure even coating.- On a hot non stick pan, heat EVOO and sear chicken for 3.5 mins a side until brown and crispy. Keep in mind you do not want to overcook the chicken or undercook it, 3.5mins per side is a good timing for a relatively thick breast(like the one in the picture). - Set aside on a wire rack to cool.
- Salad- Put everything in a bowl and toss! Use your fairy fingers, be delicate.
- Vinaigrette- Whisk everything in a bowl.- Taste. Add more soy if required.
- Putting it altogether:1. Make the vinaigrette.2. Make the salad, chill in fridge.3. Cook the chicken. 4. When chicken is ready, slice it up and immediately serve with salad on top and drizzle vinaigrette.