2 chicken cutlets, 1/2 lb each, pounded thin
1 handful roquette or baby arugula
3 slices red onion, paper thin rounds
1 endive, julienned at the last minute
1 Kumato tomato, sliced thin into wedges
1 1/2 - 2 cups canola oil
1 cup flour
1 cup breadcrumbs
1 tablespoon olive oil
juice of 1/2 lemon
pinch sea salt
crack of fresh pepper
Bread the pounded cutlets with the flour egg and bread crumbs. Heat the canola oil in a pan large enough to hod each cutlet. Brown on one side then the other. Keep in a 200 degree oven while the cook the remaining cutlet. Have your plates warm. Place each cutlet on plates, toss the arugula with the endive, a pinch sea salt, a crack of pepper, 1 tablespoon olive oil and the lemon juice. Toss quickly and work fast. Top cutlets with salad and eat at once.
Promotional consideration provided by Fairway Market.
Fairway's Chicken Milanese