Categories: Meals
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1 Cup Low-Fat Milk
- 1 Bunch Lacinato Kale
- 1 Celeriac Root
- 1 Clove Garlic
- 1 Lemon
- 3 Tablespoons Hazelnuts
- 1 Tablespoon Honey
- 1 Tablespoon White Wine Vinegar
- 1/2 Cup Grated Parmesan Cheese
- 1/2 Cup Panko Breadcrumbs
- 1/4 Cup All-Purpose Flour
- 1/4 Cup Mayonnaise
Directions
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Preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the kale stems; slice the leaves into ribbons. Peel and cut the celeriac into matchsticks. Place the celeriac in a bowl with the white wine vinegar and honey. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste. Quarter the lemon and remove the seeds.
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Cover each chicken breast with a sheet of plastic wrap (or place in a plastic bag). Using a flat mallet or heavy skillet, pound the chicken to about a ½-inch thickness. Place the milk, flour and panko breadcrumbs into 3 separate dishes. Add half the Parmesan cheese to the panko and mix well. Working one at a time, completely cover each chicken breast with a layer of flour (shaking off the excess), then milk (letting the excess drip off), then the panko-Parmesan mixture. Transfer the coated breasts to a plate.
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In a large pan, heat a thin layer of oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 2 to 4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate. Season immediately with salt and pepper.
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Place the hazelnuts on a sheet pan and toast in the oven 3 to 5 minutes, or until lightly browned and fragrant. Place the toasted hazelnuts in a clean kitchen towel. Fold the towel over the nuts and vigorously rub with the towel to remove the skins. Discard the skins and roughly chop the hazelnuts.
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In a small bowl, combine the mayonnaise, garlic paste, the juice of all 4 lemon wedges and half the remaining Parmesan cheese. Slowly whisk in about 1 tablespoon of olive oil until well combined; season with salt and pepper to taste.
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When cool enough to handle, chop the chicken into bite-sized pieces. In a large bowl, combine the chopped chicken, kale, remaining Parmesan cheese, pickled celeriac and toasted hazelnuts. Add enough of the dressing to coat the salad(you may have extra dressing); gently toss to mix and season with salt and pepper to taste. Divide the salad between 2 dishes. Enjoy!