Pickled Peach And Mozzarella Salad With Fried Chicken Cutlets Recipes

PICKLED-PEACH AND MOZZARELLA SALAD WITH FRIED CHICKEN CUTLETS

Pickled-Peach and Mozzarella Salad with Fried Chicken Cutlets image

Perfect simple dinners with our fried chicken cutlets, topped with mozzarella, sweet pickled peach, and bocconcini salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

Ingredients

4 boneless, skinless chicken-breast halves
2 large eggs
Coarse salt and freshly ground pepper
1/2 cup all-purpose flour
Safflower oil, for frying (about 4 cups)
4 Sweet-Pickled Peaches halves, cut into 1/2-inch-wedges, plus 1 tablespoon brine and more brine for serving
5 ounces (1 cup) small mozzarella balls (bocconcini)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Arugula, for serving
1/4 cup small fresh basil leaves, for serving

Steps:

Cut each chicken breast horizontally almost completely through, leaving one side intact. Open up like a book. Cover with plastic wrap and pound to an even 1/4 inch thick.
Whisk eggs in a shallow dish; season with salt and pepper. Put flour in another dish, season with salt and pepper, and whisk to combine. Heat 1 inch safflower oil in a large straight-sided skillet over medium-high until a thermometer registers 375 degrees (a bit of flour should sizzle immediately when dropped in).
Working with one breast at a time, season chicken with salt and pepper, then dredge in flour mixture, tapping off excess. Dip in eggs, letting excess drip off, then coat again in flour mixture. Immediately place in hot oil and cook until golden brown, about 1 1/2 minutes a side. Remove with tongs and let drain on paper towels. Season with salt. Repeat with remaining chicken, adjusting heat as necessary to maintain oil temperature.
Toss together peaches, brine, bocconcini, and olive oil in a medium bowl. Season with salt and pepper. To serve, top cutlets with peach mixture and arugula, sprinkle with basil, and drizzle with more olive oil and more brine.

PEACH, MOZZARELLA, AND BASIL SALAD

Peach, Mozzarella, and Basil Salad image

Wonderful summer salad. From Real Simple magazine. Enjoyable change from using tomato with mozzarella.

Provided by SaucyCook

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 ripe peaches (peeled, if desired)
1 cup fresh basil leaf, torn
8 ounces fresh mozzarella cheese, cut into 1 inch chunks
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Steps:

Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
In a large bowl, combine the peaches, basil, and mozzarella.
Drizzle with the oil, sprinkle with salt and pepper, and toss.
(You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.

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