Chicken Cutlet with Manchego Dressing and Salad

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

1. Butterfly and flatten the chicken breasts with a mallet.
2. Submerge the chicken in enough buttermilk to cover and set aside.
3. In a separate bowl, whisk eggs with soy sauce.
4. Dredge the chicken in the flour mixture, then dip in the egg mixture, and coat with Panko bread crumbs mixed with thyme.
5. Cook the breaded chicken in a skillet until golden and cooked through.
6. Make the Manchego dressing by blending shallot, garlic, Champagne vinegar, Dijon mustard, honey, egg yolk, avocado oil, olive oil, and Manchego cheese until smooth.
7. Prepare candied pecans by cooking pecans with sugar and salt until caramelized.
8. Assemble the salad with lettuce, candied pecans, cherry tomatoes, goat cheese, pears, and pickled onions.