SALAD OPTION – FILET
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Prep Time:
Yield
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2 each
Chicken – Milanese
recipe
1/8 tsp
S&P Mix
recipe
3 oz
pizza cheese
1 oz
organic baby arugula
1/2 tsp
Vinaigrette – Dijon Balsamic
recipe
1/8 tsp
S&P Mix
recipe
1/2 cup
Sauce – Roasted Garlic Tomato
recipe
hot
1 oz
fryer oil
n/a
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, season with S&P, then transfer to a sizzle platter.
2
Evenly distribute cheese over each Chicken breast, ensuring coast-to-coast coverage for both. Place into a 500°F oven. Heat until the cheese is melted, about 1-2 minutes.
3
In a stainless-steel bowl, gently toss arugula with Dijon Balsamic Vinaigrette. Season with S&P. Taste and adjust seasoning as needed.
4
Spoon Tomato Sauce onto the front half of the plate, as shown in the photo.
5
Place Chicken over the center of the Sauce, keeping some of the Sauce visible at the front of the plate, as shown in the photo.
6
Build arugula salad on the back left corner of the plate, toward the back of the Chicken, as shown in the photo.