Tuesday, April 7, 2009
As you know, my "go to" dish is Veal Milanese. It's a simple 29 minute meal
(I didn't want to use the term "30 Minute Meal").
Last night I decided to try it with chicken, since I always have chicken breasts in the freezer for a quickie weeknight dinner.
This was terrific.
First make a tomato salad with quartered cherry tomatoes, sliced basil, a small amount of chopped red onion, chopped kalamata olives and some fresh mozzarella cheese, cubed. You got that?
Put a tablespoon of kosher salt over this mixture and add about 3 tbsp of balsamic vinegar and 3 tbsp of olive oil, black pepper to taste.
Mix together and set aside. You can make this 2 hours ahead and keep in the fridge.
Now follow the F.E.B. rule for your thin sliced or pounded chicken breasts.
(flour, egg, breadcrumbs). I mixed a little parmesan in the breadcrumb mixture.
Fry up your breaded chicken cutlets in olive oil in a heavy skillet on high heat.
I use a fish spatula to remove them. Place them on a paper towel to blot the oil.
Plate your chicken breasts, and top with fresh arugula.
Now spoon your tomato salad on top! You are done!