As seen on The Great American Recipe, S3 EP1.
This dish reflects a combination of my German culture, nods to my surrounding community, and my take on eating for variety, both healthy and decadent foods. Fun fact, I may have packed a chicken breast salad for lunch for about 10 years. Butterflied chicken breasts are pounded flat and brined, then pan fried in a crispy coating. Served along side a hearty spinach salad, with a mustard dressing.
Ingredients… (serves 4)
2 Large Boneless Skinless Chicken Breasts
For the pickle brine…
1 1/2 cups Buttermilk
1/2 cup Dill pickle brine
2 Whole garlic cloves, peeled
2 Scallions
1-2 tablespoons Kosher Salt (I use 1 tablespoon Mortons Kosher)
1/2 teaspoon Pepper
For the dredge…
1 cup All Purpose Flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 Eggs
32 ounces Neutral Oil for frying (I like Trader Joe’s Organic High-Oleic Sunflower Oil)
For the dressing…
3/4 cup Mayonnaise, full fat
1 tablespoon Dijon Mustard
1 tablespoon Whole Grain Mustard
1 tablespoon Honey
1 tablespoon Milk
Salt and Pepper to taste
For the salad…
4 Eggs, preferably room temperature
1/2 Medium Red Onion
1/2 pint Grape or Cherry Size Tomatoes
8 ounces Baby Spinach Leaves
4-6 slices Thick Cut Applewood Smoked Bacon
2 Large Yukon Gold Potatoes
2 tablespoon Olive Oil
Salt & Pepper
Garnish…
4 Small Whole Dill Pickles, cut in half lengthwise
Flaked sea salt
Method…
Preheat oven to 425°F
Fill a medium saucepan with 3-4 inches of water, and place over medium high heat to boil.
In a large mixing bowl, combine buttermilk, pickle brine, salt and pepper. Whisk to combine. Cut the scallions into 2 inch lengths. Using the side of a chef’s knife, smash the garlic cloves and scallion whites. Add garlic and scallions to the bowl, then stir once more. Check for seasoning, the brine should be highly seasoned.
For the chicken, butterfly split each of the breasts by cutting horizontally into two even pieces. Place plastic wrap over chicken pieces, and pound very flat using a meat mallet or rolling pin. Discard plastic, and add chicken to the brine, ensuring cutlets are fully submerged. Allow chicken to brine on counter for 15-20 minutes, or refrigerated up to 1 hour.
Cut unpeeled potatoes into 1/4 inch dice. Transfer to a half sheet pan. Toss with olive oil and salt, then spread into an even layer. Bake in the oven for 25-30 minutes.
Lay bacon slices on an oiled wire baking rack placed over a half sheet pan. Bake in the oven for 20-25 minutes, or until crisp. After baking and cooling, cut the bacon strips into 1 inch pieces.
Using a large slotted spoon or skimmer, carefully add 4 room temperature eggs to the pot of boiling water, along with a pinch of salt. Boil eggs for 8-9 minutes. Using a slotted spoon or skimmer transfer eggs to a prepared ice bath in a medium sized bowl. Once cool, peel each egg and cut in half from pole to pole.
In a small bowl combine mayo, both mustards, honey, salt, and pepper. Add just enough milk to thin dressing for desired consistency. Taste and adjust for seasoning.
Cut the onion into thin half moon rings. Cut tomatoes in half. Set aside.
Meanwhile fill a 12 inch skillet (a straight-sided skillet works well here) with 1/2-1 inch oil and place over medium heat.
Add the flour to a 9 inch pie plate or shallow bowl along with salt and pepper. Use a fork or whisk to combine. Crack 2 eggs in a second pie plate, and whisk lightly with a fork. Working with each chicken cutlet, remove from the brine, then dredge in the seasoned flour, the egg, and flour again, then into the hot oil. Fry chicken, carefully turn over half way through (using two spatulas), until golden brown on both sides and cooked through. Work in batches as necessary, transferring cooked pieces onto a paper towel lined 1/2 sheet pan. If needed, place cooked chicken pieces in a 200°F oven to keep warm until final assembly.
To assemble the salads, place a mound of spinach leaves on each plate, followed by a scattering of onion, tomatoes, potatoes, and bacon. Add sliced egg, two pieces, to each salad. Place a piece of the chicken schnitzel on the side. Garnish the chicken with flaked salt, and sliced dill pickles. Dress salad or serve dressing on the side. Enjoy!
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