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1
For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard.
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2
Mix well, and then slowly drizzle in the oil until well emulsified.
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3
Taste and season.
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4
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.
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5
Next, sprinkle the breasts with the salt and pepper.
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6
Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs.
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7
Repeat the process with each breast.
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8
Fry for 3 minutes.
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9
Flip and finish for a final 3 minutes.
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10
Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.
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11
For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes.
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12
Cook, stirring occasionally, for 3 to 4 minutes.
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13
Then reduce the heat and keep warm for dressing.
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14
In second saute pan over medium-high heat, warm the bacon for 2 minutes.
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15
Then add the chicken stock to deglaze the pan and create a pan sauce for the salad.
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16
Next, add the prepared dressing and warm for 1 minute.
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17
Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish.
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18
Portion and serve.
