The other day, I exposed the Instagram story on our dinner and we had so many requests for the recipe. So go ahead! Your desires are orders! Well, that is kind of a command, because I will not write a recipe … because I'm too lazy. Sorry, not sorry. However, I will be as descriptive as possible about how I make this salad which has become a weekly bunch in our house!
It is chicken. I like to buy chops boneless, skinless, thin slices, but chests or bids also work. Whatever chicken you have, the key is to beat it so that it is as thin as possible. I place my breasts between two sheets of plastic wrap and I hit it with a meat tenderer, but you can use any: bottle of wine, soup, your fist (this is especially fun if you have anger problems).
Then you have to set up a breadmaking station (of course, you can skip this step if you just want to grill your chicken as is, but I like it a bit). J 'uses flour, whole wheat breadcrumbs combined with Parmesan and two whites of eggs. IMPORTANT: Salt and pepper each bowl. This will help develop the flavor. The order for dredging is: flour, egg whites, breadcrumbs. Prepare your stove by covering it with olive oil, about 1/4 inch deep, over medium-high heat. Cook the chicken for more than 3 minutes on one side, less if you use chops or tenders. You will know when to return because the bottom of your chicken will turn beautiful and golden.
As for your salad, everything goes! Last night, I used the rug, cherry tomatoes, sweet yellow peppers, grilled pine nuts, corn leftovers, avocado and grated parmesan. I make the same garment almost every time: 1 tablespoon of dijon mustard, 2 tablespoons of white wine vinegar, about 1/4 cup of good olive oil and salt and pepper, all agitated together. Chicken in the bottom, salad on the top, voila!