Chicken Cutlets Castilla

  • Yield: 6 servings


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


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