Chicken Scaloppini Salad

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.

Ingredients

  • FOR THE CHICKEN SCALOPPINI  ·   
  • Chicken thighs, skinless  ·  6 
  • Eggs, lightly beaten  ·  3 
  • Olive oil  ·  ¼ cup 
  • Flour  ·  ½ cup 
  • Herbies Italian Herbs  ·  1 tablespoon 
  • Bread crumbs  ·  1 cup 
  • FOR THE FIG VINAIGRETTE  ·   
  • Balsamic Vinaigrette [v]  ·  2 tablespoons 
  • Extra virgin olive oil [v]  ·  ½ cup 
  • Fig chutney [v]  ·  ½ cup 
  • FOR THE SALAD  ·   
  • Candied walnuts [s]  ·  4 ounces 
  • Goat cheese [s]  ·  4 ounces 
  • Crostini [s]  ·  12 
  • Spring mix [s]  ·  4 cups 
  • Pear, ripe [s]  ·  1 

Instructions

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.

Amourette Chardonnay

Amourette Chardonnay

A Montrachet style wine with soft pear nose, wonderful mineral in the center palate and a touch of butterscotch on the finish.

Chantilly Chardonnay

Chantilly Chardonnay

Chantilly is an attractive Chablis-style wine, pale gold, with floral aromas of white peach, lemon and butterscotch.

Passion Pinot Noir

Passion Pinot Noir

Passion is a single-vineyard, single-clone, single-varietal Pinot Noir from Russian River Valley.

Cypress Grove - PsycheDillic

Cypress Grove - PsycheDillic

PsycheDillic is a goat's milk cheese made from the highest quality milk and fragrant, hand-harvested rare dill pollen.

Delice de Bourgogne

Delice de Bourgogne

Délice de Bourgogne is a cow's milk cheese from the Burgundy region of France

Pecoretto al Pepe Rosa

Pecoretto al Pepe Rosa

A beautiful soft Italian aged cheese made from sheep's milk that owes its name to the pink peppercorns added to the curd.

Pour Me a Slice

Pour Me a Slice

Artfully aged cheddar that’s infused with Kentucky Straight Bourbon Whiskey

Robiola due Latti

Robiola due Latti

Made in the Piedmont region of Italy, this mixed milk cheese (cow and sheep milk) is a delectable treat.

Sola Val Casotto

Sola Val Casotto

The Sola Val Casotto is a surprisingly semi-soft cheese with a natural rind that develops in the caves while it is ageing and lends a beautiful hint of musky earthiness to the cheese.

Taleggio

Taleggio

This iconic Italian softie is a leader in the pungent washed rind family. Made in the northern Valsassina foothills since the 9th century, one bite of the meaty, nutty, fruity interior and you'll understand its appeal

Truffe Noire Gouda

Truffe Noire Gouda

This creamy smooth Gouda style cheese has a generous sprinkling of delicate black Italian summer truffles.

Lemon & Herb Pepper

Lemon & Herb Pepper

A delicious blend of cracked pepper and natural lemon to add zest to salads or sandwiches and to season chicken or fish.

Rose Petals

Rose Petals

Use these fragrant, rose petals in Moroccan and Middle Eastern dishes

Truffle Salt

Truffle Salt

Irresistible blend of ground Italian Black Truffles and Adriatic Sea Salt.