Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup flour
- 2 or 3 eggs, slightly beaten with a splash of milk
- 2 cups panko bread crumbs
- Zest of one lemon
- Salt and freshly ground pepper
- Dressing: (optional, a honey mustard or light Italian would go equally as well)
- 2 anchovy fillets
- 2 egg yolks**
- 2 cloves garlic, smashed
- 2 lemons, juiced
- 1/2 cup extra-virgin ollive oil
- 1/4 cup freshly grated parmesan
- Salt and freshly ground black pepper
- Salad:
- 1 cup grape tomatoes, halved
- 1 bag baby arugula
- 1/2 cup shredded carrots
- 5 artichoke hearts, halved
- 1 head Romaine, sliced
- Any other green you want to add
- Lemon wedges for garnish
- if you are squimish about using raw eggs, substitute 2 tablespoons mayonnaise for the egg yolks.
Description
A Family And Friend Favorite - Light, Bistro Food At Its Best. Crisp, Juicy, Tender Chicken Served Over Baby Mixed Greens And Dressed With A Lemony, Creamy Dressing. Perfect For Al…
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