chicken beast, zucchini and tomato with elk ragú

In the manner of a tempura. Instead of the whole thing at once, clunk, the breast was sliced laterally twice to produce three thin scaloppini, breaded with a combination of flours so that the batter will stick, then that same mixture of flour moistened with milk to form the batter. The combination of flour contains 1/4 teaspoon of baking powder, which lightens the batter considerably. Salt and pepper, but no chili powder, garlic powder, onion powder or anything else, I just didn't feel like it. I should call my doctor, there must be something wrong.

Ya know, I can take a perfectly spotless kitchen and within a half an hour make it look like a hurricane blew through. Then walk away and leave the whole mess to clean up later. That's just the way I roll.

Hey look! That's me upside down in the bowl taking the picture.

flour mixture for batter
defrosted chicken breast
chicken breast sliced laterally into scaloppini
chicken breast slices dusted with flour and batter mixture ready
diced zucchini, onion, and tomato
plated chicken breast and zucchine with tomato topped with elk ragú
* not pictured separately, three tablespoons elk ragú prepared previously.
* that was a rather small chicken breast
* that was also a very small zucchini
* medium size tomato
* 1/4 smallish onion
* flour mixture = 1/4 cup bread flour, 2 tablespoons rice flour, 2 tablespoons whole-wheat flour, 1/4 teaspoon baking powder, about 3/4 cup milk to transform mixture into a cold batter after the breast is dusted.
* vegetable oil at 350℉.
* zucchini and onion sautéed in olive oil for a few minutes, tomato added at end just to heat through. It could have just as easily been added cold. No cheese this time because, what do think I'm crazy? Actually, I was too lazy to grate some.



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