Recipe - Chicken Schnitzel With Arugula Salad

2 Skinless half chicken
breasts, with wing bone
attached
Flour seasoned with salt and
pepper, for dredging
1 Egg, beaten lightly
Three fourths cup Fine fresh bread crumbs
One fourth cup Freshly grated parmesan
cheese
1 lg Garlic clove, quartered
One fourth cup Vegetable oil
1 tablespoon Unsalted butter

FOR THE SALAD
1 tablespoon White wine vinegar
1 teaspoon Dijonstyle mustard
1/8 teaspoon Dried thyme, crumbled
2 tablespoon Olive oil
2 cup Loosely packed arugula or
watercress, washed well and
sprigs, spun dry
4 Cherry tomatoes, quartered
1 tablespoon Grated carrot
2 Lemon wedges, for garnish

Remove the tips and the first two joints of the wing bone, leaving the bone
attached to the breast. Pound the breast 1/2inch thick between two pieces
of plastic wrap, being careful not to separate the meat from the bone, pat
it dry, and season with salt and pepper. Dredge the chicken breasts in the
flour, shaking off the excess, dip them in the egg, letting the excess drip
off, and coat them with the bread crumbs. In a large heavy skillet cook the
garlic in oil and the butter over moderately high heat, stirring until its
golden and discard it. Saute the chicken breasts in the fat, turning them
once, for 4 minutes, or until they are golden brown, and transfer them to
paper towels to drain.

Make the salad: In a small bowl whisk together the vinegar, mustard, thyme,
salt and pepper to taste, add the oil in a slow, even stream, whisking
until all the dressing is emulsified. In a bowl toss the arugula, tomatoes
and carrots with some dressing.

Arrange each chicken breast on a plate, divide the salad between the
plates, and garnish each with a lemon wedge.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8877 Posted to MCRecipe Digest V1 #609 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 12, 1997