This is another of my go to meals when I'm in a hurry or have been out all day. Don't forget the candles and a nice Sangiovese. After that, imagine you are in Venice or at Paillard in New York City!
Chicken:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
4 eggs, whipped slightly with splash milk
2 cups panko crumbs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
Salad:
1 cup organic grape tomatoes
1 bag fresh Spring Mix salad, or Aruguala, Radichio, Romaine mix
1/2 pound fresh mozzarella cheese, boccancini, halved
Shaved Parmesan, for garnish
Balsamic Vinaigrette
Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved Parmesan cheese, a wedge of lemon and a drizzle of olive oil.
Makes 4 servings
Takes 15 min. including 10 in fridge
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