John Myers
Chicken Breast Fillet on Strawberry and Asparagus Carpaccio
The perfect chicken breast fillet on strawberry and asparagus carpaccio recipe with a picture and simple step-by-step instructions.
- 4 Corn chicken breast fillet a`200g
- 300 g Asparagus, white
- 300 g Strawberries
- Sugar
- Some balsamic cream
- 2 tbsp Olive oil
- Green pepper
- Black pepper
- Peel the asparagus, cut the ends diagonally. Slice or cut the sticks diagonally into thin slices. Blanch in boiling salted water for a minute. Drain and drain. Rinse the strawberries, pat dry and cut into thin slices lengthways. Distribute in a circle on 4 plates, top with asparagus. Sprinkle with a small pinch of sugar on each.
- Drizzle the balsamic cream and olive oil over the carpacio in a spiral, grind green pepper over it.
- Rinse the chicken fillet, pat dry and season with salt and black pepper on both sides. Heat the oil in the pan and fry the meat vigorously on both sides. Reduce the heat and fry for approx. 10 minutes.
- Arrange the chicken fillets on the carpaccio and serve.
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