Chicken crisp cutlet with braised salad

Name: Chicken crisp cutlet with braised salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg fresh pea pods (alternatively 300 g frozen peas); 7-10 Tbsp Salt; 4 Chicken fillets (approx. 170 g each); 2 TABLESPOONS Soy sauce; 2 TABLESPOONS Pineapple juice; 200 g Panko (Japanese breadcrumbs; alternatively breadcrumbs); 1 small lettuce; 1-2 stem/s Tarragon; 40 g Pea sprouts; 2 Shallots; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Butter; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg fresh pea pods (alternatively 300 g frozen peas)
7-10 Tbsp Salt
4 Chicken fillets (approx. 170 g each)
2 TABLESPOONS Soy sauce
2 TABLESPOONS Pineapple juice
200 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
1 small lettuce
1-2 stem/s Tarragon
40 g Pea sprouts
2 Shallots
3 TABLESPOONS Olive oil
2 TABLESPOONS Butter
baking paper

Directions

1
Cleaning pea pods. Cook the peas in boiling salted water for about 3 minutes. Drain and rinse with cold water.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with baking paper. Rinse chicken and pat dry, cut lengthwise into strips of approx. 2 cm thick. Mix soy sauce and juice. Turn meat first in it, then in panko. Place on a tray. Bake in a hot oven for 20-25 minutes until crispy.
3
Clean, wash and drain the salad. Wash tarragon, shake dry, remove leaves. Wash the sprouts in hot water and let them drain. Peel and finely dice the shallots.
4
Heat oil in a large pot and sauté shallots in it. Add the salad, allow to collapse. Stir in butter, peas and tarragon until the butter has melted. Season with salt. Arrange vegetables on preheated plates, place chicken on top and top with the pea sprouts.