Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) bottle canola oil, for frying

  2. 4 boneless, skinless chicken breasts, cut into strips

  3. 1 cup all-purpose flour

  4. 4 eggs

  5. 1/2 cup milk

  6. 1/2 cup Parmigiano cheese, grated

  7. 1/2 cup pecorino cheese, grated

  8. 1 tablespoon chopped fresh basil

  9. 1 tablespoon chopped fresh mint

  10. 1 tablespoon chopped fresh chives

  11. 1 tablespoon chopped fresh tarragon

  12. 1 tablespoon chopped fresh marjoram

  13. 2 cups bread crumbs with Italian seasoning

  14. Dipping sauces, recipes follow

  15. Simple Iceberg Salad, recipe follows

  16. 8 ounces creme fraiche

  17. 1 small wedge gorgonzola cheese, crumbled

  18. 1/2 teaspoon ground cayenne pepper

  19. 1/2 teaspoon paprika

  20. 1/2 teaspoon chopped fresh chives

  21. 2 egg yolks

  22. 1 1/2 cups extra virgin olive oil, divided

  23. 1 tablespoon fresh lemon juice, divided

  24. 1 tablespoon honey mustard

  25. 1 tablespoon jarred roasted garlic

  26. 1 tablespoon fresh chives, chopped

  27. 1/4 cup sundried tomatoes, thinly chopped

  28. 2 tablespoons extra-virgin olive oil

  29. 1 tablespoon balsamic vinegar

  30. Kosher salt and freshly ground black pepper, to taste

  31. 1 head iceberg lettuce, shredded and chilled

Instructions Jump to Ingredients ↑

  1. In a large, deep, heavy-bottomed saute pan, heat the canola oil to 350 degrees F.

  2. In a bowl, toss the chicken with flour. In a separate shallow bowl, beat the eggs with the milk, Parmigiano cheese, Pecorino cheese, basil, mint, chives, tarragon, marjoram, salt, and pepper. Pour the bread crumbs onto a deep dish. Shake the excess flour from the chicken and dredge the chicken in the beaten eggs then in the bread crumbs. Dip the chicken in the eggs a second time and then again in the bread crumbs.

  3. Fry the chicken in the heated oil until golden brown, about 5 minutes on each side. Drain on paper towels and season lightly with salt. Serve with the dipping sauces and Simple Iceberg Salad.

  4. Mix the cr�me fraiche, gorgonzola, cayenne pepper, paprika, and fresh chives in a bowl until they are smooth. There will still be some small chunks of gorgonzola.

  5. In a mixing bowl, whisk the egg yolks with half of the oil and half of the lemon juice. Add the mustard and garlic. While whisking, add the remaining oil and lemon juice. When the texture is smooth and creamy, stir in the chives and sundried tomatoes. Season the aioli with salt, and pepper, to taste. Keep the aioli refrigerated until ready to serve.

  6. In a small bowl, whisk together the oil, vinegar, salt, and pepper, to taste. Toss the shredded lettuce with the dressing just before serving.


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