![]() ![]() Garnish with freshly chopped parsley and sweet drop peppers. Place the freshly fried chicken breast on top of the cheese and ladle the piccata sauce on top of the chicken. Place the arugula on the bread and the cheese on top of the arugula. To plate: First put mashed potatoes on one side of the plate, then rest your toasted bread against the potatoes so it is kind of at an angle. Use tongs to remove the breasts from the oil and place on a resting rack. Cook until the chicken reaches an internal temperature of 165 degrees F. ![]() (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Place the coated breasts in your oil. In a large heavy-bottomed saucepan, pour in the oil and heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Take the tenderized breasts and coat them in the dredge. Take your brined chicken breasts and, with a meat mallet, tenderize the breast. Let this sit in the fridge overnight, or for 24 hours.įor the chicken: Combine the all-purpose flour, corn flour, basil, dill, thyme, salt and pepper until thoroughly mixed. Let it cool down to room temperature and add the raw chicken breasts. The ingredients should all dissolve into the liquid and when that happens, you can take it off the heat. 1 cup Rustic Mashed Potatoes, recipe followsįor the brine: Combine the kosher salt, brown sugar, cider vinegar, pinot grigio, black pepper and garlic with the water and bring it to a boil. ![]()
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