Printable recipe cardThatDudeCanCook
Chicken Cutlet with Manchego Dressing and Salad
Original source
ThatDudeCanCook on YouTubeA crispy chicken cutlet served with a creamy Manchego dressing, candied pecans, pickled red onions, and fresh salad ingredients.
A crispy chicken cutlet served with a creamy Manchego dressing, candied pecans, pickled red onions, and fresh salad ingredients.
Ingredients
32
Steps
8
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Ingredients
- 2 large chicken breasts butterflied and flattened with mallet
- enough buttermilk to cover
- 1 cup (120g) all-purpose flour
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 eggs
- 2 tsp soy sauce
- 3 cups (150g) Panko bread crumbs
- 10 sprigs stripped thyme
- 1 large shallot, roughly chopped
- 2 cloves garlic roughly chopped
- 1/3 cup (80ml) Champagne vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 large egg yolk
- 1 cup (240ml) avocado oil
- 1/4 cup (60ml) extra virgin olive oil
- 5 oz finely grated Manchego cheese
- 1 cup pecans
- 1/4 cup white granulated sugar
- pinch of salt
- 1/2 cup (120ml) red wine vinegar
- 1/2 cup (120ml) water
- 2 tbsp sugar
- 1 tsp salt
- crunchy butter lettuce
- cherry tomatoes
- chevre goat cheese
- ripe pears
- pickled red onions
Method
- Butterfly and flatten the chicken breasts with a mallet.
- Submerge the chicken in enough buttermilk to cover and set aside.
- In a separate bowl, whisk eggs with soy sauce.
- Dredge the chicken in the flour mixture, then dip in the egg mixture, and coat with Panko bread crumbs mixed with thyme.
- Cook the breaded chicken in a skillet until golden and cooked through.
- Make the Manchego dressing by blending shallot, garlic, Champagne vinegar, Dijon mustard, honey, egg yolk, avocado oil, olive oil, and Manchego cheese until smooth.
- Prepare candied pecans by cooking pecans with sugar and salt until caramelized.
- Assemble the salad with lettuce, candied pecans, cherry tomatoes, goat cheese, pears, and pickled onions.
