Chicken Cutlets Castilla

  • Yield 6 servings

Ingredients

CHICKEN
2 pounds CHICKEN TENDERS
1 cup all purpose flour
2 teaspoons Spanish smoked paprika
1 teaspoon salt
1/4 teaspoon lemon pepper seasoning
2 -- eggs
1 1/4 cups panko
3/4 cup finely ground almonds
1/3 to 1/2 cup canola oil
-- BALSAMIC LEMON VINAIGRETTE
3 tablespoons balsamic vinegar
3 tablespoons fresh lemon juice
2 tablespoons chopped flat leaf parsley
2 teaspoons lemon zest
-- Salt & pepper to taste
1/4 cup extra virgin olive oil
-- SALAD
2 cups canned white kidney beans such as cannellini
1/2 cup jarred piquillo peppers, drained, cut into thin strips
1/3 cup golden raisins
1/4 cup toasted pine nuts plus extra for garnishing salad
1/4 cup sliced green onions
2 to 3 -- heads radicchio, leaves separated
2 -- bags (10 ounce each) mixed baby greens

Instructions

For chicken, place flour, paprika, salt and pepper into shallow dish. Beat eggs in second dish with 1/2 tablespoon water. In third dish combine panko and almonds. Coat chicken in flour, then eggs, then panko mixture. Place canola oil in large heavy skillet over medium-high heat. Add chicken to skillet; cook until brown on all sides, about 7 to 9 minutes. Drain on paper towels.

In small bowl, whisk all vinaigrette ingredients together; set aside.

In a medium bowl, combine beans, peppers, raisins, pine nuts and onions. Pour in half of the vinaigrette and toss to coat. In large mixing bowl, place radicchio leaves and baby greens; toss with remaining vinaigrette. Arrange baby greens among 6 serving plates. Form radicchio leaves into cups and place equal portions of bean mixture in center of radicchio cups. Top greens with chicken tenders. Sprinkle with pine nuts. Garnish with edible flowers or garnish as desired. Makes 6 servings

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