Ingredients:
4 chicken breasts
1 cup flour
2 eggs
1 cup bread crumbs
Avocado oil for frying
Mixed greens
1 cucumber
1 tomato
1/4 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon honey
salt and pepper
Parmesan cheese for topping
Method:
Heat the oven to 350 degrees. Place one chicken breast at a time inside a gallon ziplock bag. Using a rolling pin, pound the chicken so it is an even thickness. Repeat with remaining chicken breasts. Heat oil in a large skillet over medium heat. Place flour on a plate and season with salt and pepper. Add eggs to a separate plate and whisk with a tablespoon of water. Season with salt and pepper. Add bread crumbs to a third plate. Bread the chicken by first coating both sides in flour, then eggs and then bread crumbs. Cook chicken in the hot oil until brown and crisp on both sides. Place the chicken on a baking sheet and keep in the warm oven until all of the chicken is finished. Keep chicken in the oven until cooked through. Make the salad by whisking olive oil, red wine vinegar, honey and salt and pepper to taste. Toss lettuce cucumber, red onion and tomato with the dressing. Serve chicken warm topped with salad and shaved parmesan cheese.
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