Chicken Tri Coloré
This is a stunning chicken and salad all in one! The chicken is tender and crispy and the salad topping is fresh, garlicky and crunchy. The presentation doesn’t overshadow the taste – this dish has it all!
Servings
4
Ready In:
45 minutes
Good for:
Dinner
Inroduction
About this Recipe
By: Stephanie Valentine
This is one of my family’s favourite dinners. It was inspired by a restaurant that we used to go to in Miami called Mezanotte – they did it with chicken as well as veal. I sometimes substitute with turkey cutlets. I’m pretty sure that they deep-fried their chicken and veal – it was soooo delicious! As I don’t deep-fry my foods at home (I leave those ‘treats’ to the professionals) either baking or pan searing is still super yummy and doesn’t give me the stomach ache that deep fried foods tend to. When tomatoes are not in season, I use sweet cherry tomatoes – not a compromise at all!
Ingredients – chicken (veal or turkey cutlets)
- 4 pieces pounded chicken breast (1 per person)
- 1 cup panko bread crumbs (can sub with cornflakes crumbs for gf)
- 1/3 cup shredded Parmesan cheese
- 1/2 tbsp salt
- 1 egg
Ingredients – Salad topping
- 1/2 radicchio
- 4 endives
- 1 bunch arugula (or baby arugula if you can’t find full size)
- 1/2 tbsp salt (I like Maldon Sea Salt)
- 1/2 fresh lemon squeezed
- drizzle extra virgin olive oil
Ingredients – Tomato topping
- 3 ripe tomatoes (only if they are in season – otherwise a box of sweet cherry tomatoes)
- drizzle extra virgin olive oil
- 1 clove minced garlic
- 1/2 tbsp salt (I like Maldon Sea Salt)
- pepper to taste
Step by Step Instructions
Step 1
Cut your tomatoes into bit sized pieces (if you are using cherry tomatoes, cut then in half). Place them in a bowl, add the minced garlic, drizzle with olive oil and sprinkle with salt and pepper to taste. Cover with plastic wrap and let sit for at least 20 minutes for the flavours to come together. Beat your egg and put it in a shallow bowl. Get a separate plate and spread out your panko crumbs (or corn flake crumbs) mixed with the parmesan cheese.
Step 2
Beat your egg and put it in a shallow bowl. Get a separate plate and spread out your panko crumbs (or corn flake crumbs) mixed with the parmesan cheese. Take each piece of meat and first dip it in the egg and then the breading. If you are going to pan fry it place it aside on a plate. If you are going to bake it, place it on a cookie sheet lined with parchment paper. Put in in a preheated 350 degree oven. Bake the chicken for about 20 minutes, until it reaches 160 degrees (check it with a meat thermometer)
Step 3
Take each piece of meat and first dip it in the egg and then the breading. If you are going to pan fry it place it aside on a plate. If you are going to bake it, place it on a cookie sheet lined with parchment paper. Put in in a preheated 350 degree oven. Bake the chicken for about 20 minutes, until it reaches 160 degrees (check it with a meat thermometer)
Step 4
Cut up all three colours of your lettuces (endive, radicchio and arugula) and place them together in a bowl. Drizzle with olive oil and squeeze half the lemon over it. Sprinkle some sea salt and toss it all together.
Step 5
Once the chicken is cooked, display on a large platter. Generously layer with the salad and then top with a heaping spoonful of the marinated tomatoes.
Serve immediately and ENJOY!!