Ingredients Jump to Instructions ↓

  1. 2 Skinless chicken breast halves, With wing bone attached Flour - seasoned with Salt - to taste, and Also with Freshly-ground black pepper - to taste, for Dredging chicken

  2. 1 Egg - beaten lightly

  3. 3/4 cup 109g / 3.8oz Fine fresh bread crumbs

  4. 1/4 cup 36g / 1 1/3oz Freshly-grated Parmesan cheese

  5. 1 cup 237ml Garlic clove - quartered (large)

  6. 1/4 cup 59ml Vegetable oil

  7. 1 tablespoon 15ml Unsalted butter For The Salad

  8. 1 tablespoon 15ml White wine vinegar

  9. 1 teaspoon 5ml Dijon-style mustard

  10. 1/8 teaspoon 0.6ml Dried thyme - crumbled Salt - to taste, Freshly-ground black pepper - to taste,

  11. 2 tablespoons 30ml Olive oil

  12. 2 cups 474ml Arugula or watercress - (loosely packed) - washed well, And spun dry

  13. 4 Cherry tomatoes - quartered

  14. 1 tablespoon 15ml Grated carrot

  15. 2 Lemon wedges - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Remove the tips and the first two joints of the wing bone, leaving the bone attached to the breast. Pound the breast 1/2-inch thick between two pieces of plastic wrap, being careful not to separate the meat from the bone, pat it dry, and season with salt and pepper. Dredge the chicken breasts in the flour, shaking off the excess, dip them in the egg, letting the excess drip off, and coat them with the bread crumbs. In a large heavy skillet cook the garlic in oil and the butter over moderately-high heat, stirring until its golden and discard it. Saute the chicken breasts in the fat, turning them once, for 4 minutes, or until they are golden brown, and transfer them to paper towels to drain. Make the salad: In a small bowl whisk together the vinegar, mustard, thyme, salt and pepper to taste, add the oil in a slow, even stream, whisking until all the dressing is emulsified. In a bowl toss the arugula, tomatoes and carrots with some dressing. Arrange each chicken breast on a plate, divide the salad between the plates, and garnish each with a lemon wedge. This recipe yields 2 servings.


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