The Broadbridge Recipe
Chicken cutlet, grilled eggplant, arugula, fresh mozzarella and balsamic glaze
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Ingredients
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Chicken Cutlet
Grilled Eggplant
Assembly
Method
Chicken Cutlet Preparation
- 1
Prepare Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Breading Station
Set up a breading station: place flour in a shallow dish, beat the eggs in another shallow dish, and place breadcrumbs in a third dish.
- 3
Bread Chicken
Dredge each chicken breast in flour, dip in the beaten eggs, and then coat with breadcrumbs.
- 4
Grilled Eggplant Preparation
- 5
Prepare Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 15 minutes to draw out moisture.
- 6
Rinse and Dry
Rinse the eggplant slices under cold water to remove excess salt, then pat dry with paper towels.
- 7
Assembly
- 8
Assemble the Broadbridge
On a serving plate, layer the grilled eggplant, place the chicken cutlet on top, followed by a handful of arugula.
- 9
Add Mozzarella
Slice the fresh mozzarella and layer it over the arugula.
- 10
Drizzle Balsamic Glaze
Finish by drizzling balsamic glaze over the top. Serve immediately.
