- 1/4 cup white balsamic vinegar
- 2 tablespoons bacon renderings, at room temperature
- 1 tablespoon Dijon mustard
- 1 cup 80/20 blended oil
- Salt and pepper
- 1/2 gallon vegetable oil
- 1/2 cup honey mustard
- 1 cup milk
- 4 eggs, whipped
- Four 6-ounce chicken breasts
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 cup all-purpose flour
- 1 cup Japanese breadcrumbs
- 1 tablespoon grapeseed oil
- 1/4 cup julienned red onion
- 1 cup haricot verts
- 1 cup red potatoes, poached or steamed, medium doneness
- 1/4 cup cooked and diced bacon
- 1/4 cup chicken stock
- 1 tablespoon minced fresh parsley
- 2 boiled eggs, diced
For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.
For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.
In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve.