- 1 (16-ounce) bottle canola oil, for frying
4 boneless, skinless chicken breasts, cut into strips
1 cup all-purpose flour
4 eggs
1/2 cup milk
1/2 cup Parmigiano cheese, grated
1/2 cup pecorino cheese, grated
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh marjoram
2 cups bread crumbs with Italian seasoning
Dipping sauces, recipes follow
Simple Iceberg Salad, recipe follows
8 ounces creme fraiche
1 small wedge gorgonzola cheese, crumbled
1/2 teaspoon ground cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon chopped fresh chives
2 egg yolks
1 1/2 cups extra virgin olive oil, divided
1 tablespoon fresh lemon juice, divided
1 tablespoon honey mustard
1 tablespoon jarred roasted garlic
1 tablespoon fresh chives, chopped
1/4 cup sundried tomatoes, thinly chopped
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
1 head iceberg lettuce, shredded and chilled