Pollo paillard

Ingredienti

• 2 large chicken breasts
• 3/4 cup flour
• 4 eggs beaten with a splash of milk (milk optional)
• 2 cups of panko bread crumbs
• Salt and Pepper to taste
• 1/4 cup vegetable oil for frying
• 8 cups baby arugula
• 8 oz mozzarella balls (cut in half)
• 1 cup of cherry tomatoes
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Olive Oil
• Salt and Pepper to taste

Preparazione

1. 1

   Slice the large chicken breasts in half to make 4 thin chicken breasts.

2. 2

   Cover the chicken breasts with plastic and gently pound them with a meat mallet so they are all of similar thickness. Then, pat dry with paper towels.

3. 3

   Prepare a breading station with flour in one bowl, whipped eggs and milk in a second, and panko in a third. Season all three with salt and pepper to taste.

4. 4

   For each chicken breast, dredge them in flour, then egg wash, then into the panko, and onto a baking sheet or large plate.

5. 5

   After all the chicken breasts are coated, place them in the fridge for 10 minutes to allow the crust to dry out.

6. 6

   While the chicken is in the fridge, prepare the salad dressing. In a small bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste.

7. 7

   In a skillet, pour just enough vegetable oil to thinly coat the bottom and turn it to medium-high heat.

8. 8

   Add the chicken to the skillet and cook each breast in the hot oil for 2-3 minutes on each side until beautifully golden brown.

9. 9

   After the chicken is done cooking, remove it and then add the cherry tomatoes to the skillet. Cook them just enough for them to slightly burst, then set them aside to cool.

10. 10

    Lastly, toss the cooked tomatoes, mozzarella, and salad dressing with the baby arugula.

11. 11

    Serve and enjoy!