Looking for feedback, caprese inspired dinner salad, sauce got a little messy, some errant drips. Sauce is a pecan smoked, fresh strawberry reduction with some spices to round out the sweetness, and a barrel aged balsamic.
DontComment23 on
This is confusing to me because it looks like a dessert, and then there is chicken in it.
If all the strawberries were multicolored cherry tomatoes, it would be beautiful and inviting.
chefadams on
Waaaay too many huge strawberries in ratio to chicken.
USWolves on
Seems a bit clunky. Maybe smaller and less on the strawberries and marinate them in some good vinegar to downplay the sweetness?
Artemis_Understood on
I agree with the other comments, but I love the color and I would totally smash this dish. The chicken looks cooked perfectly.
What’s the sauce made of? Balsamic vinaigrette?
NoLifer401 on
This flavor profile makes no sense. The strawberries could be a nice touch but there is so many of them and the chicken is only 3 bites at most.
Jub1260 on
Definitley some nice flavors youāre working with. Iād cut down the strawberries and add more tomatoes. I see some people saying to add vinegar to the strawberries but imho strawberries arenāt that sweet and adding vinegar would only get rid of the actual flavor of the strawberries
kytran40 on
Interesting to see the pistachio strawberry combo in a savory dish. I’m in France now and it’s strawberry season so everyone has some sort of pastry with this combo
[deleted] on
Strawberries and chicken is a no no.
I recommend pickling red bell peppers!
aubaub on
Iād do it. Gonna finish this post with random text because the ridiculous auto mod on this sub says you have to have a minimum amount of characters on a post. So here goes.
Fhhrhduuebebehuu
Bxvdbduoxjhevevrvdhzhve
Bvdvdbdjeixougsbbwpaoosuher t ev
DMyourSSN on
What kind of strawberries are those? They are perfect
DMyourSSN on
People in here like ātoo many strawberriesā; well, Iām just here for the pretty colors. Good job!
fcknsndit27 on
That doesn’t even sound good and i eat ass
24c24s on
To be truely honest. Great idea on the pistachio crusted chicken cutlet but the strawberry doesnāt work in flavor or presentation. Iāve been a chef for 20 plus years and it just doesnāt make sense. With duck or another strong game protein such as venison or elk it would work great. Chicken is so lean and doesnāt really pair well with bright fruits. Now where you could have something is utilizing unripe strawberryās and pickling them or making a strawberry boshi and using that as a broth. Just an idea. Oh and keep it simple. Donāt overload it so much with elements. Less is more when plating. Think 5 or 6 elements and make it look excellent
whatifisaid on
Stunning, the flavour profile excites. I might try ground pepper on the strawberries.
SuchNectarine4 on
I want a whole cutlet, not a stingy end piece of a cutlet!
jnsanchez on
I actually love the idea and where your brain was going. For an experimental dish and new concept I think it’s lovely
blacknatasha25 on
Unfortunately, I am allergic to strawberries, but every time I prepare them for others, I enjoy their smellš
18 Comments
Looking for feedback, caprese inspired dinner salad, sauce got a little messy, some errant drips. Sauce is a pecan smoked, fresh strawberry reduction with some spices to round out the sweetness, and a barrel aged balsamic.
This is confusing to me because it looks like a dessert, and then there is chicken in it.
If all the strawberries were multicolored cherry tomatoes, it would be beautiful and inviting.
Waaaay too many huge strawberries in ratio to chicken.
Seems a bit clunky. Maybe smaller and less on the strawberries and marinate them in some good vinegar to downplay the sweetness?
I agree with the other comments, but I love the color and I would totally smash this dish. The chicken looks cooked perfectly.
What’s the sauce made of? Balsamic vinaigrette?
This flavor profile makes no sense. The strawberries could be a nice touch but there is so many of them and the chicken is only 3 bites at most.
Definitley some nice flavors youāre working with. Iād cut down the strawberries and add more tomatoes. I see some people saying to add vinegar to the strawberries but imho strawberries arenāt that sweet and adding vinegar would only get rid of the actual flavor of the strawberries
Interesting to see the pistachio strawberry combo in a savory dish. I’m in France now and it’s strawberry season so everyone has some sort of pastry with this combo
Strawberries and chicken is a no no.
I recommend pickling red bell peppers!
Iād do it. Gonna finish this post with random text because the ridiculous auto mod on this sub says you have to have a minimum amount of characters on a post. So here goes.
Fhhrhduuebebehuu
Bxvdbduoxjhevevrvdhzhve
Bvdvdbdjeixougsbbwpaoosuher t ev
What kind of strawberries are those? They are perfect
People in here like ātoo many strawberriesā; well, Iām just here for the pretty colors. Good job!
That doesn’t even sound good and i eat ass
To be truely honest. Great idea on the pistachio crusted chicken cutlet but the strawberry doesnāt work in flavor or presentation. Iāve been a chef for 20 plus years and it just doesnāt make sense. With duck or another strong game protein such as venison or elk it would work great. Chicken is so lean and doesnāt really pair well with bright fruits. Now where you could have something is utilizing unripe strawberryās and pickling them or making a strawberry boshi and using that as a broth. Just an idea. Oh and keep it simple. Donāt overload it so much with elements. Less is more when plating. Think 5 or 6 elements and make it look excellent
Stunning, the flavour profile excites. I might try ground pepper on the strawberries.
I want a whole cutlet, not a stingy end piece of a cutlet!
I actually love the idea and where your brain was going. For an experimental dish and new concept I think it’s lovely
Unfortunately, I am allergic to strawberries, but every time I prepare them for others, I enjoy their smellš