By Jennifer Daskevich
- 4 shallots, sliced thin
- 1 cup red wine vinegar
- 1/4 cup sugar
- 1/4 cup water
- kosher salt
- fresh ground pepper
- coriander seeds
- mustard seeds
- pink peppercorns
- 2 boneless, skinless chicken breasts
- 2 cups flour
- 2 eggs
- 2 tbsp vegetable oil + 3/4 cup vegetable oil
- 1 1/2 cups panko bread crumbs
- 8 oz goat cheese, crumbled
- 1 cup mixed fresh seasonal herbs (i.e. basil, parsley, tarragon)
- 1 tbsp dijon mustard
- 4 tbsp melted, unsalted butter
- 4 brioche sandwich buns
- 1 clove garlic, sliced in half
- 1 1/2 lb thick cut bacon
- 2 onions
- 4 cloves garlic
- 1/2 cup apple cider vinegar
- 3/4 cup brewed coffee
- 1/8 cup maple syrup
- 1/4 cup brown sugar
- 20 dried figs
- 1 1/2 chipotles in adobo
- Cut bacon into 1 inch pieces and cook until crisp. Slice onions and garlic thin.
- When bacon is crisp, remove from pan and place onto paper towel-lined plate.
- Saute onion and garlic until translucent, about 10 minutes.
- Meanwhile, whisk together apple cider vinegar, coffee, maple sugar and brown sugar.
- Cut stems off of figs and cut in quarters. Chop chipotles.
- Add figs and chipotle to liquid mixture. Add to onions and garlic. Bring to a boil.
- Add bacon back in. Reduce heat and simmer for 1 1/2 to 2 hours and until liquid is evaporated. Cool.
- Pulse in food processor for about ten pulses until combined, but still chunky. Can be stored in the fridge for 3 months.
- Bring vinegar, sugar, water and 1 teaspoon kosher salt to a boil in a small saucepan.
- Add coriander, mustard, and peppercorn seeds. Add shallots and simmer for 15 minutes.
- Trim tenderloin and excess fat from chicken breast and fold flat. Slice through middle to make four cutlets.
- Dry completely and season with kosher salt and fresh ground pepper.
- Put flour in one dish. Whisk egg and 2 tablespoons oil in second dish.
- Put breadcrumbs in third dish. Coat chicken in flour and shake off excess.
- Dip in egg and allow excess to drip off. Place in panko bread crumbs and coat thoroughly, pressing in to help crumbs adhere.
- Heat 6 tablespoons remaining oil in heavy-bottomed, nonstick skillet over medium-high heat until simmering, about 2 minutes.
- Lay two cutlets gently in skillet; cook until deep golden brown and crispy on first side, about 2 1/2 mins.
- Using tongs, flip cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crispy, 2 1/2 to 3 minutes longer.
- Remove from pan, discard excess oil and wipe pan with paper towel. Repeat with remaining oil and chicken.
- Whisk together 1 tablespoon Dijon mustard with two tablespoons shallot pickling liquid. Then, drizzle in 6 tablespoons oil while whisking to form vinaigrette.
- Brush brioche with melted butter and toast on grill pan. Rub toasted side lightly with cut garlic clove.
- Spread bottom bun with bacon jam. Place chicken cutlet on top.
- Sprinkle 1/4 of crumbled goat cheese on each chicken cutlet.
- Lightly toss fresh herbs in vinaigrette (You will have extra vinaigrette – don’t over dress) and put on top of goat cheese.
- Top with desired amount of pickled shallots and top bun.