Chicken "schnitzel" With Arugula Salad

Jacob is about to enter the Promised Land. He will be one of the venerated Patriarchs of the faith. But before Jacob can become Israel, the man must be broken. Jacob needs to learn that his life is to be one of continual striving with God, but doing it with full dependence on God. He will learn that with God there is a continual heat from the refiner’s fire, but through the adversity there is an unspeakable joy in the journey. And though God probably won’t be wrestling with any of us physically like He did with Jacob, there is a continual tension of finding our greatest peace when we are most intimate in close communion with God. At times we struggle, but in the pain we learn to submit to His will, allow Him to expose our defects, yield to the wounds He creates and then trust Him that the pain is for our greatest good as the “old man” is further put to death. If we act in the flesh and run away or defend ourselves or blame others or whine and complain, we’ll never experience this. As creatures so prone to follow our selfish instincts, there is a serenity that comes when God wrestles us to the ground, breaks us further of our pride and reminds us that our sufficiency is only in Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy, Vegetables		Cooking liv, Import	1	Servings

INGREDIENTS

2		Skinless half chicken
		breasts with wing bone
		attached
		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
		cheese
1		Garlic clove, quartered
1/4	c	Vegetable oil
1	T	Unsalted butter
1	T	White wine vinegar
1	t	Dijon-style mustard
1/8	t	Dried thyme, crumbled
2	T	Olive oil
2	c	Loosely packed arugula or
		watercress washed well
		and
		sprigs spun dry
4		Cherry tomatoes, quartered
1	T	Grated carrot
2		Lemon wedges, for garnish

INSTRUCTIONS

1997    
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  Recipe by: Cooking
Live Show #CL8877 Posted to MC-Recipe Digest V1  #609 by "Angele and
Jon Freeman" <jfreeman@netusa1.net> on May 12,

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2355 Calories From Fat: 1456 Total Fat: 165g Cholesterol: 388.2mg Sodium: 6355.8mg Potassium: 2854.7mg Carbohydrates: 107.1g Fiber: 11.8g Sugar: 12.1g Protein: 116g