Chicken Fingers [Fava Bean and Pea Shoot Salad]

peashoot and fava bean salad4

My friend, D, lost his mother this month. There is little one can say or do to fill a void like that.

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But I would like to respond to a touching act he and his family did in memory of her.

In her obituary, they included the recipe for her famous chicken fingers. I wasn’t lucky enough to ever taste them, having not known D as a child, but parmesan breading fried in butter is right by me.

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I have included the recipe below, along with one for a spring salad that’s great with chicken.

Claire’s Chicken Fingers

4 large chicken breasts
2 eggs, beaten
1 1/2 cups breadcrumbs
2/3 cup parmesan cheese, grated
1/2 cup butter

Slice the chicken lengthwise into strips. Mix breadcrumbs and parmesan. Dip the chicken into the eggs and then into the breadcrumb mixture. Melt half of the butter in a large pan over medium heat. Add the breaded chicken and fry gently until golden, about 3 minutes. Add the rest of the butter. Flip the chicken. Cook another 3 minutes, or until the meat is cooked through. Serve with ketchup and plum sauce.

Fava Bean and Pea Shoot Salad

For the lemon vinaigrette:

1 clove garlic, minced
3 tbsp chopped shallots
juice of 3 lemons
zest of 1 lemon
2 tbsp granulated white sugar
1/2 tsp mustard
3/4 cup olive oil
salt and pepper to taste

Blend all ingredients in a blender until well combined.

For the salad:

1 cup shelled fresh fava beans
3 cups pea shoots
1 cup mint leaves, torn
pecorino romano cheese

Blanch the fava beans in boiling water until tender, 2-3 minutes. Immediately transfer to an ice bath to stop cooking.

Arrange the beans, mint and pea shoots on a platter. Shave pecorino romano over the greens. Drizzle with vinaigrette and serve.

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