Chicken paillards with tomato, peach, Vidalia onion, and mint
4 boneless, skinless chicken breasts
1 cup whole-milk buttermilk
1 teaspoon kosher salt
1 cup white cornmeal
Kosher salt and fresh pepper to taste
2 to 4 tablespoons grapeseed oil
Tomato, peach, Vidalia onion, and mint topping (recipe follows)
To marinate the chicken: Using a heavy-bottomed skillet, pound the chicken breasts between sheets of waxed paper or in a zip-top bag until ½ inch thick. Place the chicken in a bowl or another zip-top bag and add buttermilk and 1 teaspoon salt. Marinate for 30 minutes in the refrigerator. Meanwhile, make the topping (see below).
To finish the chicken: Place the cornmeal in an even layer in a baking dish. Dredge the marinated chicken breasts in cornmeal, coating all sides and shaking off excess. Season with salt and pepper. Set a cast-iron skillet over medium-high heat. When hot, add 2 tablespoons grapeseed oil and swirl to coat the pan. When a pinch of cornmeal will sizzle in the oil, place the chicken in a single layer in the skillet and fry 3 to 5 minutes per side until golden brown. Do not crowd the pan. Scrape out any cornmeal that sticks to the bottom before adding another batch to avoid burning. Add more oil as needed. Place finished pieces on a plate or in another skillet for serving and top with the tomato mixture. Makes 4 servings.
Tomato, peach, Vidalia onion, and mint topping
2 cups chopped heirloom tomatoes
1 medium peach, peeled and chopped
¼ cup diced Vidalia onion
2 tablespoons finely chopped mint
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed orange juice
To assemble: Place tomato, peach, onion, mint, oil, and orange juice in a bowl and toss together. Season to taste with salt. Makes about 3 cups.