Posted one year ago: Roasted Red Potatoes
I doubled this recipe
1 large egg (again I doubled the recipe that is why you see 2 eggs but it has 1 egg listed in the recipe)
Salt
Pepper
1/2 cup Italian seasoned bread crumbs (or whole wheat)
2 boneless skinless chicken breasts, sliced in half horizontally and pounded into thin cutlets
3/4 cup extra light olive oil
For the topping:
1 whole roasted red pepper, roughly chopped
1/3 cup pitted kalamata olives, halved long ways
2 cups packed arugula leaves
A couple of slices of red onion
2 Tbsp. pine nuts
8 – 10 shavings of Pecorino Romano cheese
For the dressing:
2 Tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
Pinch of salt
Fresh ground pepper
Preheat the oven to 150-degrees.
Beat egg in a shallow bowl and season with salt and pepper. Pour bread crumbs onto a large plate.
Dip the chicken in the egg
and then dredge in the bread crumbs, pressing gently to adhere.
In a large saute pan, heat the olive oil over medium. Fry each chicken cutlet 3-4 minutes on each side until golden brown
and cooked through. Drain on a paper-towel lined plate. Transfer the cutlets to a prepared baking sheet and keep warm in the oven.
In the meantime, combine the red pepper,
olives,
arugula, red onion,
and pine nuts in a medium bowl.
Whisk the olive oil, balsamic vinegar, salt and pepper in a small bowl. Toss the dressing with the arugula mixture. Remove the chicken from the oven and top each cutlet with a healthy plop of the dressed greens. Finish each with a few shavings of cheese.
A few notes:
■To transform this meal into a dinner sized salad: Double every ingredient in the topping and dressing, plus add 2 –3 more cups of arugula depending on how big you like your salad. Slice the chicken cutlets into 1″ strips and toss with the greens and dressing before plating.
Normy and Russ liked dinner
