Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, April 12, 2011

Lemon Chicken Milanese with Arugula Salad

A delicious combination of flavors... you will find this dish in just about any restaurant in Italy!

2 Chicken breasts boneless
1 cup of bread crumbs
1 teaspoon of oregano
3 garlic gloves
juice from 1 lemon
1 egg lightly beaten
salt and pepper
Vegetable oil 
2 chopped tomatoes
Balsamic Vinaigrette

Clean all the fat from chicken cutlets and slice each into 3 thin fillets.

Crush the garlic and a tablespoon of salt together with the back of a spoon until you have a paste. Add pepper and lemon juice and rub it all over the cutlets.

Cover the chicken and place it in the fridge for 20 minutes for the flavor to set in.
Set up in your counter a bowl with the beaten egg, next a plate with bread crumbs mixed with dried oregano and a clean plate.

Dip the chicken in the egg and then cover with the bread crumb mixture. Set aside until oil is hot.
I try and do all my deep frying on the burner on the side of my grill outside .
Pour enough vegetable oil in a large frying pan that will cover the chicken. Heat the oil. Oil is ready when a match inside of it lights up. 
Fry each chicken for about 3-4 minutes a side or until golden colored and crispy.

Set a chicken breast on a plate, add arugula and chopped tomatoes and drizzle with balsamic vinaigrette.

Balsamic vinaigrette:
1/2 cup of balsamic vinegar
1 teaspoon of oregano
2 tablespoons of mustard
salt and pepper to taste
1 cup of olive oil

Whisk well first 4 ingredients and slowly add the olive oil and whisk until thickened.