Recipe thanks to our friend Chef Todd Muir for Chicken Scaloppini Salad. Chef Muir cooked at the famed Chez Panisse restaurant in Berkeley, and spent 14 years as Executive chef at Madrona Manor in Healdsburg.
For the chicken scaloppini — an Italian term meaning a thin slice of meat — Todd takes deboned chicken thighs and pounds them with a small sauté pan to soften them up. Then he dredges the flattened chicken thighs alternately in flour, egg and breadcrumbs mixed with a little Italian seasoning, salt and pepper. He heats up some oil and butter in a pan and sautés the chicken for a couple of minutes on each side. Try pairing this dish this with our Amourette Chardonnay or Passion Pinot Noir.
For the chicken: Lightly pound the chicken thighs. Salt and pepper the thighs. Place the bread crumbs in a pie pan and add the Italian herbs and mix. Place the flour and beaten eggs in separate pie pans. Dredge the chicken in the flour then dip in the egg and then in the bread crumbs. Heat olive oil in a large frying pan over medium-high heat. Cook the breaded chicken 2 to 3 minutes per side or until golden brown. Place on paper towels to absorb excess oil.
[v] For the fig vinaigrette: Mix together all ingredients [v].
[s] For the salad: Toss the greens with the vinaigrette. Place the greens in the center of plates. Place the sliced pear and walnuts on the salad. Note: Spring Mix = Baby romaine and oak leaf lettuces, endive and radicchio.
Slice the chicken scaloppini and place on the greens. Spread the goat cheese on the crostini and place on the salad and serve with a Williamson wine.