Escalope de poulet à la chapelure, beurre à la truffe et rémoulade d’hiver

Ingrédients

• 2 chicken breasts, halved horizontally
• 150 gm stale sourdough breadcrumbs
• 35 gm finely grated truffle pecorino
• 2 tbsp coarsely chopped sage
• 100 gm hazelnut meal, seasoned to taste
• 2 eggs, lightly beaten
• Vegetable oil, for shallow-frying
• Thinly sliced chives and chopped roasted hazelnuts, to serve
• WINTER RÉMOULADE
• 1 egg yolk
• 1 small garlic clove, crushed
• 1 1/2 tbsp Cabernet vinegar
• 3 tsp Dijon mustard
• 90 ml (1/4 cup) each extra-virgin olive oil and hazelnut oil
• Finely grated zest of 1 lemon, plus 1 1/2 tbsp juice
• 1/2 small celeriac (about 300gm), cut into julienne
• 1 large pink lady apple, cut into julienne
• 1 golden shallot, thinly sliced
• 1/2 small radicchio, finely shredded
• 1 cup (loosely packed) frisée
• 1/2 cup (loosely packed) mint
• TRUFFLE BUTTER
• 150 gm softened unsalted butter
• 10 gm fresh truffle, finely grated, plus extra to serve
• 6 black garlic cloves (15gm), mashed to a paste
• 3 anchovy fillets, mashed to a paste
• Finely grated zest of 1 lemon, plus 2 tbsp juice

Préparation

1. 1

   1: For winter rémoulade, process yolk, garlic, vinegar and mustard in a small food processor to combine, then with motor running, gradually add oils in a thin, steady stream until emulsified. Add lemon zest and juice and process until combined. Transfer mayonnaise to a bowl, add celeriac, apple, shallot, toss to combine, season and stand for flavours to develop (15-20 minutes). Add radicchio, frisée and mint before serving.

2. 2

   2: For truffle butter, process ingredients in a food processor until smooth and combined. Season. Transfer to a piece of baking paper, roll into a log and twist ends to seal. Refrigerate until required. Slice into rounds before serving.

3. 3

   3: Meanwhile, preheat oven to 100°C and line a baking tray with baking paper. Season chicken and pound between 2 sheets of baking paper to 5mm thick. Mix breadcrumbs, pecorino and sage in a bowl, and place hazelnut meal and egg in separate bowls. Dust chicken evenly in hazelnut meal, shake off excess, then dip into egg and then press into crumbs, coating evenly. Fill a large, deep-frying pan over medium high heat with oil to a depth of 1cm and heat to 180°C. Shallow-fry schnitzels inbatches until golden brown and cooked through (2-3 minutes each side). Drain on paper towel, place on prepared tray and keep warm in oven while you cook remaining schnitzels

4. 4

   4: Divide schnitzels and winter rémoulade among plates, top with a round of truffle butter, scatter with chives and hazelnuts and serve with extra winter rémoulade on the side.