Chicken Schnitzel With Arugula And Tomato Salad Cooking For 2 Recipes

CHICKEN SCHNITZEL WITH ARUGULA AND TOMATO SALAD (COOKING FOR 2)

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of chicken with flour mixture. Beat eggs in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip chicken into beaten eggs; turn to coat. Dredge in bread crumbs, coating completely.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, to at least 165°F. Transfer chicken to serving plates.
• Meanwhile, in small bowl, stir remaining oil and the lemon juice. In medium bowl, toss arugula and tomatoes with oil mixture.
• Serve salad with chicken and lemon wedges on the side.

CHICKEN MILANESE WITH ARUGULA SALAD

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
• One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
• Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
• In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.

EASY CHICKEN MILANESE WITH A LEMONY ARUGULA SALAD

Steps:

• Preheat the oven to 200° F (this is to keep the first batch of cutlets warm while you cook the rest).
• Prepare the chicken: Pat dry the chicken breasts and place them on a cutting board. Butterfly each chicken breast in half lengthwise by cutting to, but not through, the opposite side using a sharp knife and holding it parallel to the cutting board. This will leave you with four, butterflied portions. Open up the piece of chicken like a book (each half should be about ¼-inch thick. If thicker than that, place the chicken between two pieces of wax paper or plastic wrap and pound it to about ¼-inch thickness, using the flat side of a meat tenderizer. See note *, below.). If the chicken breasts are larger (about 8 oz. each), use only 2 of them and butterfly each into two separate cutlets, leaving you with four, individual portions of about 4 oz. each.
• Prepare your workstation: Put the flour in one shallow and wide bowl (or, a soup plate). Beat the eggs and place them in a second shallow bowl. Combine the breadcrumbs, panko and Parmesan cheese and place that in a third shallow bowl. Season both sides of your chicken with the salt, pepper and garlic powder. One by one, dredge the seasoned chicken in the flour, shaking off any excess, then dip it in the egg wash, then dredge it in the breadcrumb mixture; pat it lightly. Transfer the chicken pieces to a wire rack and chill them uncovered for at least 30 minutes, or, refrigerate for up to 8 hours.
• For the salad: Pour the olive oil and the lemon juice in a small jar and season with salt and pepper. Shake well to combine and set aside. In a bowl toss together the arugula and thinly sliced onion or shallot ribbons.
• Set a large, non-stick, 12-inch skillet over medium heat. Add half of the olive oil and half of the butter and swirl it around. When it is hot, slip in two cutlets (or, as many as can fit comfortably without overlapping), making sure to let them fall away from you so you do not get burned. Cook for 3 minutes, or, until golden brown on the first side. Flip and cook 2-3 minutes more or until cooked through (cooking time will depend on the thickness of the chicken). Using tongs, transfer the chicken to an ovenproof plate, sprinkle lightly with a little salt and pop them into the oven to keep warm. At this point, if the butter in the skillet looks burnt, wipe the pan clean. Add the remaining olive oil and the remaining butter and cook the two other cutlets.
• Arrange the chicken on a warmed serving platter, or, place on individual plates and sprinkle with the parsley. Drizzle the dressing over the salad and mix to combine. Top each chicken with some of the salad. Serve immediately, with a lemon wedge on the side.

CHICKEN SCHNITZEL WITH WARM POTATO SALAD

Steps:

• Potato Salad:.
• Prepare the marinade; in a bowl, combine all the ingredients.
• Whisk until well blended; set aside.
• In a large saucepan, combine the potatoes, garlic, thyme and salt.
• Cover with enough water and bring to a boil.
• Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook).
• Strain and allow to cool at room temperature.
• Slice into 1/4-inch-thick round slices.
• Add to the reserved marinade for at least 20 minutes before serving.
• Preheat oil to 375 degrees F in a heavy, deep saucepan.
• To prepare schnitzel:
• Season the chicken cutlets with salt and pepper.
• Dredge in flour; dip in egg wash.
• Coat with panko or breadcrumbs.
• Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
• Place one cutlet on each of four dinner plates.
• Garnish with lemon sections.
• In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds.
• Divide onto the four prepared plates.

COOKING FOR TWO: CHICKEN SCHNITZEL WITH ARUGULA AND TOMATO SALAD

Steps:

• 1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• 2. In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of chicken with flour mixture. Beat eggs in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip chicken into beaten eggs; turn to coat. Dredge in bread crumbs, coating completely.
• 3. In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of chicken with flour mixture. Beat eggs in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip chicken into beaten eggs; turn to coat. Dredge in bread crumbs, coating completely.
• 4. Meanwhile, in small bowl, stir remaining oil and the lemon juice. In medium bowl, toss arugula and tomatoes with oil mixture. 5
• 5. Serve salad with chicken and lemon wedges on the side.