Potato Crusted Chicken Schnitzel

Provided by: Phillipe Trosch chef of Granite Hill
Ingredients:
Hamish Chicken Paillard-8OZ    
Potaito Parm Breading-4OZ    
Clarified Butter-1.5OZ    
Egg-1EA    
Milk-1OZ         
Water Cress-0.5cup    
Lemon-3 Ea    
Heirloom Tomato Thin Sliced-1    SLICE    
Maldon Sea Salt-1PINCH    
Caper-0.5    OZ    
S&P              
Extra Olive Oil              
               
METHOD    :                    
The Chicken Palliard
Flatten the chicken breast between two layers of plastic film
Wisk the egg and milk WITH 1/2 oz  melted butter
Crust the chicken first on the egg and then to the potato breading, repeat process twice
Season with salt and pepper
Keep refrigerated
 The Salad
Clean watercress and Slice the heirloom Tomato 1/2 inch  reserve, segment the lemon
 The dressing
Squeeze the fresh lemon into the olive oil, add salt
Assemblage
Use a non stick sauté pan, add 1 oz of butter under medium heat
Add the paillard, keep medium heat for 3 mins and flip side
Dress the salad with the dressing and Caper
Plate up
Transfer the Palliard to a hot plate
Fry the egg in a sauté pan under medium heat
Next to the palliard, place the tomato then the watercress and top with lemon segment
Place the fried egg on top of the palliard add the malton salt on a yolk
Voila Bonne Appetit

Contact Us