Chicken "schnitzel" With Arugula Salad
| 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,
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Nutrition (calculated from recipe ingredients)
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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