4 boneless chicken thighs
1 cup all-purpose flour
2 tablespoons kosher salt
1 tablespoon cracked black pepper
6 large eggs, whisked smooth
2 cups panko breadcrumbs
1/2 cup canola oil
4 cloves garlic
1 medium shallot
1 cup white wine
1 cup chicken stock
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
2 tablespoons capers
1 tablespoon chopped fresh parsley
6 ounces olive oil
2 ounces lemon juice
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 head frisee
12 chives, cut into 2-inch sticks
Leaves from 6 stems chervil, roughly chopped
Leaves from 4 stems tarragon, roughly chopped
Leaves from 3 stems parsley, roughly chopped
2 ounces Parmesan, grated
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