Chicken Tournedos with Potato Pancake
Prep Time
Serves
Cooking Mode
2 Chicken Tournedos
1 Asparagus, 2 inches (5 cm) of the stems trimmed
4 Extra Virgin Olive Oil
1 Grated Yukon Gold potatoes (drained on a paper towl to remove excess moisture)
1 All-purpose flour
0 Pinch each salt and pepper
3 Cucumber Dressing
2 Finely diced tomato
4 Chopped fresh chives
2 Chicken Tournedos
1 Asparagus, 2 inches (5 cm) of the stems trimmed
4 Extra Virgin Olive Oil
1 Grated Yukon Gold potatoes (drained on a paper towl to remove excess moisture)
1 All-purpose flour
0 Pinch each salt and pepper
3 Cucumber Dressing
2 Finely diced tomato
4 Chopped fresh chives
Directions
1Prepare chicken tournedos according to package directions.
2Preheat grill to medium. Toss asparagus in 1 tbsp (15 mL) of olive oil. Grill, turning once, until tender crisp, about 6 minutes. Transfer onto 2 plates. Set aside.
3In a medium bowl, combine potatoes, flour, salt, pepper and 2 tbsp (30 mL) chives. Heat remaining oil in a skillet over medium-high heat. Form potato mixture into two pancakes in hot pan. Gently flatten, reduce heat to medium-low and fry until golden, about 5 minutes. Carefully turn the pancakes and cook until golden and crisp, another 5 minutes. Drain on paper towel.
4Place a potato pancake onto each of the plates alongside the asparagus. Top with chicken tournedos. Drizzle with cucumber dressing and garnish with chives and tomatoes.
Tips
1
Pour faire des croque-madame, préparer des croque-monsieur et ajouter un œuf frit sur chaque sandwich avant de le servir.
Disclaimer
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Personal Note
Personal Note
