Chicken Paillard with Arugula Salad

Ingredients:

CHICKEN PAILLARD

• 4 boneless skinless chicken breasts – sliced or pounded 1/4′′ thick
• 1 cup, all-purpose flour
• 4 large, eggs – whipped slightly with a splash of milk
• 2 cups, panko bread crumbs
• salt and freshly ground pepper
• 2 tablespoons, il Fustino Arbequina EVOO

DRESSING

• 1/2 cup, il Fustino Arbequina EVOO
• salt and freshly ground pepper

SALAD

• 1 cup, grape tomatoes or cherry tomatoes
• 2 bulbs, fennel – shaved
• 1 bag, fresh baby arugula
• 1/2 pound, fresh mozzarella cheese – sliced 1/2-inch thick

GARNISH

• Parmesan cheese – shaved
• lemon wedges

Directions:

1. TOMATOES: Preheat oven to 350 degrees

2. Drizzle tomatoes with extra virgin olive oil, salt, and pepper – toss to coat

3. Turn onto shallow foil lined pan

4. Bake in preheated oven at 350 degrees for 20 minutes

5. Remove from oven and let stand

6. CHICKEN PAILLARD: Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap

7. Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breast in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.

8. Shallow fry the Paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.

9. SALAD: In large salad bowl toss together: arugula, fennel, mozzarella cheese and tomatoes

10. SERVE: Plate salad, dress with extra virgin olive oil, pinch of salt and grind of fresh ground pepper

11. Serve one or two Paillard with each plating

12. Garnish with Parmesan cheese and lemon wedges

13. Finally splash with additional helping of extra virgin olive oil