Рецепт Chicken "Schnitzel" With Arugula Salad
by Global Cookbook

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Ингредиенты

2 x Skinless chicken breast halves, with wing bone attached Flour seasoned with Salt to taste, and also with Freshly-grnd black pepper to taste, for dredging chicken
1 x Egg beaten lightly
3/4 c. Fine fresh bread crumbs
1/4 c. Freshly-grated Parmesan cheese
1 lrg Garlic clove quartered
1/4 c. Vegetable oil
1 Tbsp. Unsalted butter
1 Tbsp. White wine vinegar

1 tsp Dijon-style mustard
1/8 tsp Dry thyme crumbled Salt to taste, Freshly-grnd black pepper to taste,
2 Tbsp. Extra virgin olive oil
2 c. Arugula or possibly watercress - (loosely packed) washed well, and spun dry
4 x Cherry tomatoes quartered
1 Tbsp. Grated carrot
2 x Lemon wedges for garnish

Remove the tips and the first two joints of the wing bone, leaving the bone attached to the breast. Lb. the breast 1/2-inch thick between two pcs of plastic wrap, being careful not to separate the meat from the bone, pat it dry, and season with salt and pepper. Dredge the chicken breasts in the flour, shaking off the excess, dip them in the egg, letting the excess drip off, and coat them with the bread crumbs.
In a large heavy skillet cook the garlic in oil and the butter over moderately-high heat, stirring till its golden brown and throw away it. Saute/fry the chicken breasts in the fat, turning them once, for 4 min, or possibly till they are golden, and transfer them to paper towels to drain.
Make the salad: In a small bowl whisk together the vinegar, mustard, thyme, salt and pepper to taste, add in the oil in a slow, even stream, whisking till all the dressing is emulsified. In a bowl toss the arugula, tomatoes and carrots with some dressing.
Arrange each chicken breast on a plate, divide the salad between the plates, and garnish each with a lemon wedge.
This recipe yields 2 servings.