Chicken "Schnitzel" With Arugula Salad
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Chicken "Schnitzel" With Arugula Salad
  Chicken    Salad  
Last updated 6/12/2012 1:13:25 AM. Recipe ID 41854. URL:
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      Title: Chicken "schnitzel" with arugula salad
 Categories: Cooking liv, Import
      Yield: 1 Servings
      2    Skinless half chicken
           -breasts, with wing bone
           Flour seasoned with salt and
           -pepper, for dredging
      1    Egg, beaten lightly
    3/4 c  Fine fresh bread crumbs
    1/4 c  Freshly grated parmesan
      1 lg Garlic clove, quartered
    1/4 c  Vegetable oil
      1 tb Unsalted butter

MMMMM-----------------------FOR THE SALAD----------------------------
      1 tb White wine vinegar
      1 ts Dijon-style mustard
    1/8 ts Dried thyme, crumbled
      2 tb Olive oil
      2 c  Loosely packed arugula or
           -watercress, washed well and
           -sprigs, spun dry
      4    Cherry tomatoes, quartered
      1 tb Grated carrot
      2    Lemon wedges, for garnish
  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.
  Yield: 2 servings

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Recipe ID 41854 (Apr 03, 2005)

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