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