Crispy Chicken Cutlet Salad with Manchego Dressing

Ingredients

• 2 large chicken breasts, approximately 680 g total, butterflied into 4 cutlets
• 480 ml buttermilk, or enough to cover the chicken
• 120 g plain flour
• 1 tablespoon onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 2 large eggs
• 2 teaspoons soy sauce
• 150 g panko breadcrumbs
• Leaves from 10 thyme sprigs
• 120 ml neutral cooking oil, for shallow-frying, with approximately 60 ml estimated to be absorbed
• 1 large shallot, roughly chopped
• 2 garlic cloves, roughly chopped
• 80 ml Champagne vinegar or white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 pasteurised large egg yolk
• 240 ml avocado oil
• 60 ml extra-virgin olive oil
• 142 g Manchego cheese, finely grated
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon ground black pepper, for the dressing
• 100 g pecan halves
• 50 g granulated sugar
• 1 pinch fine salt, for the pecans
• 1 medium red onion, approximately 150 g, thinly sliced
• 120 ml red wine vinegar
• 120 ml water
• 2 tablespoons granulated sugar, approximately 25 g
• 1 teaspoon fine salt, for pickling
• 200 g butter lettuce leaves
• 200 g cherry tomatoes, halved
• 80 g soft goat cheese, crumbled
• 2 ripe pears, cored and sliced, approximately 350 g prepared weight

Method

1. Place the sliced red onion in a heatproof bowl or jar.
2. Combine the red wine vinegar, water, 25 g sugar and 1 teaspoon salt. Stir until dissolved, pour over the onion and leave it to pickle for at least 30 minutes.
3. Butterfly the chicken breasts to make 4 cutlets. Place them between sheets of baking paper and pound them to an even thickness.
4. Place the chicken in a non-reactive container and pour over enough buttermilk to cover it. Refrigerate while preparing the remaining components.
5. For the dressing, blend the shallot, garlic, Champagne vinegar, Dijon mustard, honey and pasteurised egg yolk until smooth.
6. With the blender running, slowly stream in the avocado and olive oils until emulsified.
7. Add the grated Manchego, salt and black pepper and blend until smooth. Refrigerate until needed.
8. For the candied pecans, place the pecans, 50 g sugar and a pinch of salt in a frying pan over medium heat.
9. Cook while stirring until the sugar melts and coats the pecans. Immediately spread them over baking paper and allow them to cool completely.
10. Mix the flour, onion powder, smoked paprika, garlic powder and black pepper in a shallow dish.
11. Whisk the eggs and soy sauce together in a second shallow dish.
12. Combine the panko and thyme leaves in a third shallow dish.
13. Remove each cutlet from the buttermilk and let the excess drip away. Coat it in seasoned flour, dip it in the egg mixture and press it firmly into the panko.
14. Heat enough neutral oil to cover the base of a large frying pan over medium heat.
15. Fry the chicken in batches until golden on both sides and the centre reaches at least 74°C, approximately 3 to 5 minutes per side depending on thickness.
16. Transfer the cooked chicken to a wire rack or paper-towel-lined tray and season lightly with salt.
17. Divide the lettuce, tomatoes, sliced pears, goat cheese, drained pickled onion and candied pecans among four plates.
18. Drizzle each salad with approximately 30 ml Manchego dressing.
19. Slice one chicken cutlet over each salad and serve. Refrigerate the remaining dressing separately.