Beetroot risotto with panko-crusted fried chicken breast and Parmesan

Wrap the beetroots with their skin, with a little salt, in aluminum foil and bake them in a 160-degree oven for about an hour. Peel them and blend one of them.

Cut the other beetroot into cubes and marinate it for a few hours in a marinade made from wine vinegar, a tablespoon of sugar, and a pinch of salt, diluted with a little water as needed. This can be done days in advance.

Cut the chicken breast into strips and soak it for an hour in a brine made from 60 g of salt and one liter of water. This way, it will be pleasantly and evenly salty and remain very juicy. This step can be omitted; in that case, simply salt the meat as usual. Then, bread it in the usual way using panko crumbs.