Ingredients
- FOR CHICKEN PAILLARDS:
- 2 whole boneless, skinless chicken breast (about 1 pound total)
- 1 1/2 cups all-purpose flour
- 2 cups plain breadcrumbs
- 2 cups buttermilk
- 1 teaspoon kosher salt
- 10 turns Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- optional: 1/2 teaspoon fine salt for seasoning
- FOR ARUGULA SALAD:
- 2 cups fresh baby arugula
- 1 1/2 cups cherry or grape tomatoes, rinsed and halved
- 1/2 hot house cucumber, peeled and finely sliced
- 1/2 small red onion, finely sliced into crescents
- FOR LEMONY DRESSING:
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fresh minced garlic
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest, finely minced or grated on a microplane
- 1/2 cup good quality, fruity extra virgin olive oil
- 1 pinch kosher salt
- 2-3 turns Freshly ground black pepper
Description
Crispy Chicken Paillard With Arugula Salad & Lemony Vinaigrette - The Huffington Post
Kitchen Daily
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter