CRISPY CHICKEN PAILLARD
HACCP rules:
Prep Time:
Yield
Shelf Life
- 1 eachChicken – MilaneserecipeCRISPY CHICKEN PAILLARD
- 1/2 ozfryer oiln/a
- 1/4 tspS&P MixrecipeCRISPY CHICKEN PAILLARD
- 1 tbspAioli – MisorecipeNOTE*
- 1 tbspVinaigrette – White BalsamicrecipeNOTE*
- 4 1/2 ozEndive-Frisee MixrecipeCRISPY CHICKEN PAILLARD
- 1/4 ozred onion1/8″ juliennetrimmedpeeledwith the grain
- 1/4 ozgrated parmesanCRISPY CHICKEN PAILLARD
- 2 tbspNuts – Pistachios – Toastedreciperoughly chopped
- 1/8 tspS&P MixrecipeCRISPY CHICKEN PAILLARD
- 1 tbspAioli – MisorecipeCRISPY CHICKEN PAILLARD
- 1/8 ozgrated parmesanCRISPY CHICKEN PAILLARD
- 1
Place Chicken into a 350°F fryer. Cook until golden brown, crispy and an internal temperature of 165°F is reached, about 4-5 minutes. Drain on paper towel, then season well with S&P.
- 2
In a stainless-steel bowl, combine 1st portion of Miso Aioli with White Balsamic Vinaigrette. Stir to combine, then spread the dressing around the inside surface of the bowl.
- 3
Add lettuce mix, onion, 1st grated parmesan and Pistachios. Season with S&P.
- 4
Using tongs, gently toss together well, thoroughly coating the greens with the dressing. Shake the bowl so the heavier ingredients fall to the bottom. Taste and adjust seasoning as needed.
- 5
Using the back of a spoon, spread 2nd portion of Miso Aioli onto the left side of the plate.
- 6
Place Chicken onto the center of the plate, keeping some of the Aioli visible on the left side of the plate.
- 7
Build endive salad on top of the chicken, slightly right of center, as shown in the photo. Be sure to create height in the center of the salad, while keeping the colorful ingredients visible, both around and on top of the salad.
- 8
Evenly distribute the second portion of grated parmesan over the salad.
Description
Serving Size
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