Ingredients
- Serves 2
- 2 (10-oz. each) boneless, skinless chicken breasts
- 2 eggs
- 2 tbsp. chopped parsley
- Salt
- Pepper
- 1 1/2 cups dried bread crumbs
- 2 cups vegetable oil
- 2 cups chopped arugula
- 1/2 cup chopped tomato
- 4 tsp. lemon juice
- 2 tbsp. extra-virgin olive oil
Preparation
Step 1
1. Place chicken breasts between two slices of plastic wrap and pound them with a meat mallet or rolling pin, until pieces are ½ in. thick.
2. In a pie plate or wide bowl, beat together eggs, parsley, 1 tsp. salt and ½ tsp. pepper. Pour bread crumbs into another pie plate or bowl. Dip the chicken pieces in the eggs, and then in the bread crumbs. Press down firmly on the crumbs to coat chicken completely.
3. Meanwhile, in a 12-in. skillet heat the vegetable oil to 380. When the oil is hot, slip in one chicken breast. Cook for 3 minutes. Turn it over and cook for an additional 3 minutes until golden brown. Remove chicken from oil and drain on paper towels. Repeat with other chicken breast.
4. Mix together in a bowl the arugula, tomato, lemon juice and olive oil. Add salt and pepper to taste. Place one chicken breast on each plate. Top with arugula mixture.