| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Lifetime tv, Life4 |
1 |
servings |
INGREDIENTS
| 6 |
sm |
Chicken breasts |
| 2 |
c |
1% milk |
| 4 |
c |
Sifted all-purpose flour |
| 4 |
|
Eggs |
| 6 |
c |
Unseasoned bread crumbs |
| 3 |
bn |
Arugula; clean and dried |
| 6 |
sm |
Vine ripe tomatoes |
| 1 |
md |
Red onion |
| 24 |
sl |
Parmesan cheese |
| 1/4 |
c |
Extra-virgin olive oil |
| 3 |
tb |
Balsamic vinegar |
| 3 |
tb |
Extra-virgin olive oil |
| 1 |
ts |
Butter |
|
|
Salt; to season |
INSTRUCTIONS
INGREDIENTS FOR SAUT
In separate dishes, place milk, flour, beaten eggs and bread crumbs. Dip
chicken breast consecutively following the above order.
In a large frying pan heat the olive oil just until it starts to smoke.
Quickly add the butter. Place the meat in the pan and lower the flame until
the chicken is sizzling (cooking not burning). Cook the chicken for three
to five minutes a side according to the thickness of the breast. Once you
turn the chicken over you can increase the flame so the other side of the
chicken will cook quickly without burning the bread crumbs. Top the chicken
with arugula, tomatoes, onion, parmesan cheese, olive oil and vinegar.
Notes: Mark Straussman is the chef for two celebrated Italian restaurants,
Campagna and Fred's, both located in New York City.
© 1997 Mark Straussman
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster br Barb at PK
Converted by MM_Buster v2.0l.
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