Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Using a vegetable peeler, shave the
Carrots (4)
into long strands.
Step 2
Place them in a large bowl, along with the
Radishes (1 bunch)
. Thinly slice the
Sugar Snap Peas (145 g)
lengthwise and add them to the bowl.
Step 3
Pat the
Chicken Breasts (4)
dry with a paper towel, place them on a large cutting board, and cover them with a sheet of parchment paper.
Step 4
Using a meat mallet or rolling pin, pound the chicken breasts through the paper until they are between 1/4 and 1/2-inch thick throughout. Discard the parchment paper and set the chicken aside.
Step 5
Place the
All-Purpose Flour (60 g)
on a rimmed dinner plate or in a large shallow bowl. On a second plate, beat the
Farmhouse Eggs® Large Brown Eggs (2)
and
Dijon Mustard (15 g)
with a fork until smooth.
Step 6
On a third plate, combine the
Panko Breadcrumbs (100 g)
and
Parmesan Cheese (45 g)
. Season the chicken with salt and pepper and then, working one piece at a time, dip the chicken into the flour, shaking off any excess, then into the eggs, and finally, the panko. Place the prepared breasts on a plate until ready to cook.
Step 7
Heat
Olive Oil (45 mL)
in a large skillet set over medium heat. When the oil is hot, place one chicken breast in the pan, shaking off any excess crumbs. Cook for 2-3 minutes on each side, pressing the chicken lightly with a spatula until golden brown on both sides and cooked through.
Step 8
Transfer to a plate lined with a paper towel and sprinkle with salt.
Step 9
Add
Olive Oil (30 mL)
to the pan and repeat the process with the other 3 breasts, adjusting the heat as necessary and adding a tablespoon or two of oil if the pan seems dry at any point.
Step 10
Meanwhile, in a glass measuring cup, whisk together the 2 Tbsp of
Lemon Juice (1)
,
Olive Oil (45 mL)
,
Ground Cumin (as needed)
,
Kosher Salt (2 g)
, and
Ground Black Pepper (as needed)
. Add the
Lettuce Leaves (2 heads)
to the bowl with the vegetables and set aside.
Step 11
When ready to serve, place each chicken breast on a large dinner plate. Drizzle the dressing over the salad and toss gently until well-mixed.
Step 12
Dice the
Avocado (1)
, add it to the salad along with
Fresh Herbs (10 g)
, and toss again.
Step 13
Top each chicken breast with a big heap of salad, sprinkle with
Sea Salt Flakes (to taste)
and black pepper, and serve immediately.
